Lecho

Instead of jalapenos and tomatoes use Ro-Tel brand tomatoes with chilies. If using fresh tomatoes and they don't produce enough juice for stewing, use liquid from roasted peppers. If canned roasted peppers are not available, roast sliced peppers in an almost dry skillet until slightly charred before adding them to the onions. Use Sweet-and-Sour sauce in addition to honey and sugar as a sweetener.

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Step 1

Chop everything. Sweet peppers and tomatoes - into bigger chunks, hot peppers and onions - into smaller dice. Crush garlic.

Step 2

Drain all the liquid from a can of roasted peppers and chopped tomatoes. Set aside.

Step 3

Sautee onions in oil until translucent, but not brown, about 10 minutes. Use a wok or a pot; do not use small skillet.

Step 4

Add paprika.

Step 5

Add garlic, peppers, roasted peppers and tomato JUICE, and stew, COVERED, for 15 minutes. ADD ONLY tomato and pepper JUICE. Do not add the tomatoes and roasted peppers yet. If there's not enough liquid for stewing, add tomato paste mixed with water, or a can of diced tomatoes.

Step 6

Add tomatoes and continue stewing for another 20 minutes.

Step 7

Add honey and/or Splenda, and stew, UNCOVERED, until all the liquid is reduced.

Step 8

Add roasted peppers (without liquid) at the very end.

Step 9

Serve cold.