450g Hungarian Hot Wax peppers, cut into 5mm strips
3 large and very ripe tomatoes, peeled and chopped
1½ tsp sugar
1 tbsp Hungarian sweet ground paprika
crusty bread, to serve
Heat the bacon fat or oil in a large frying pan over a low heat and fry the onion for 5 minutes. Add the peppers and cook for 15 minutes, stirring occasionally.
Add the tomatoes, sugar, paprika and 1 ½ tsp of salt, and cook for 25-30 minutes, stirring occasionally, until the mixture resembles a thick, chunky tomato sauce. Serve with crusty bread for mopping up.