Last, year, I found a recipe for Hungarian Lesco that was so good, I decided to grow Hungarian Yellow Wax peppers this year so that I could make an even better sauce.
This recipe is similar to the one that I use. Mark Bittman weights in here on Lesco. It’s a tasty way to use peppers, tomatoes and garlic in a “base sauce” that perks up anything else you might have in the frig. Last year, I cooked up quart containers of Lesco and put them in the chest freezer so that we could “eat summer” throughout the fall and winter.
If you’d like to make Lesco, we’ve got plenty of authentic peppers to make this dish — email me for details!