Lecso

It's the ultimate Hungarian summer meal. Again, many different versions exist...and I can't even get the right ingredients here in the northern part of the US. But try this with real Hungarian peppers once...

Ingredients
8-10 Hungarian peppers (here Cubanelle peppers plus a habanero serve as decent substitutes)
1 large, ripe tomato
1 large yellow onion
2 tbsp vegetable oil

optional:
eggs, rice, hot-dogs

must have:
good, tasty, rustic bread

Preparation
Clean the vegetables. Slice the onions and cut into medium length strips. Add the oil to a large sauce pan, and distribute the onions on the bottom. Then cut the peppers into half inch by half inch squares and place them on top of the onions. Finally, peel the tomato (you heard me, yes, remove the skin), and chop it on top of the peppers.

Salt the entire surface to taste (amply, it's the only spice we use, and it brings out the flavor of the veggies).

Heat covered on medium-high for 3 minutes before stirring. Fry the veggies until the peppers and onions are soft, and the tomatoes formed a tasty sauce around them.

Now you can stir in cooked rice, hot dog slices or eggs into the mix. You can also just serve it as is, though it's usually way to spicy for mere mortals :-)

People also use this as a sauce on roast meats. In my opinion, it makes the meat tastier, but it really takes away from the pleasure of eating the veggies. It's best served simply with a good, thick slice of bread.