Recipe courtesy of Piroska Althauser
Total:
25 min
Active:
10 min
Yield:
1 large container
Level:
Easy

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 3 large onions, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 3 Hungarian banana peppers, cut into strips (also known as wax peppers)
  • Salt and freshly ground black pepper
  • 8 medium, ripe tomatoes, seeds removed and roughly chopped
  • 4 tablespoons Hungarian paprika

Directions

Heat the olive oil in a medium pot over medium heat. Saute the onions with the garlic until soft, but do not brown. Reduce the heat to low, add in the peppers and season with salt and pepper. Cover and simmer for 3 to 5 minutes, stirring occasionally. Add in the tomatoes, cover and simmer until the tomatoes start to break down, 3 to 5 minutes. Stir in the paprika. Remove from the heat and let the mixture cool completely. Refrigerate or freeze and use when needed. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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