cut. Peel the tomatoes and cut into quarters, large ones into eighths. Halve the onions and cut them into half slices diagonally to the leaves.
It is important to take a large, wide cooking pot. In it let out diced smoked bacon and roast the onions in it until golden brown. Now quickly add the paprika powder and immediately add the peppers and tomatoes, season with salt and cook at high temperature without the lid at the beginning, later, when part of the juice has already boiled away, with the lid closed at moderate temperature until soft. Season to taste.
If you want it to be an independent dish, you can cut in paprika sausage and trickle in long-grain rice, which will then absorb the liquid. It is very tasty! It is important that the peppers and tomatoes are very ripe.
Letcho is especially popular as a side dish at the barbecue.
Our tip: Use bacon with a fine, smoky note!
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