Letcho

Slowly roast the chopped bacon cubes over medium heat, leaving out the fat. Remove the bacon cubes. In this fat, gently sauté the chopped onions until soft, then fry briefly. Add the tomato cubes, skinned and chopped in hot water, to the onion mixture. Cook slowly, do not roast any more.

Season the sauce with a little chili, maybe salt to taste. Stir in two tablespoons of paprika powder, carefully stirring over medium heat until thick. In this amount, warm the sauteed debreziner. Stir in the round sliced peppers, simmer for 8 to 10 min.

Serve the letcho together with boiled potatoes and sprinkle with the warm bacon cubes.

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