Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Olive oil |
| 1¾ pounds | Onions -- peeled, halved, |
| \N \N | Cut |
| 7 pounds | Peppers -- seeded, trimmed, |
| \N \N | In |
| 3 \N | Jalapeno |
| 1½ teaspoon | Salt -- or to taste |
| \N \N | Black pepper -- Freshly |
| \N \N | Ground (opti |
| \N \N | Peppers -- seeded, slivered |
Heat oil in heavy stock pot (or use 2 large, heavy pots) over high heat.
When it is rippling, add onions and saute, stirring frequently, for 2 minutes. Add peppers and jalapenos and saute, stirring frequently, for 5 minutes. Add ¼ cup water, cover pot, reduce heat to medium-low, and ``sweat'' the mixture, stirring occasionally, until peppers are just tender, 15 to 25 minutes. Add salt halfway through cooking time. When mixture is cooked, season with more salt, if necessary, and pepper, if des ired. Let mixture stand for 10 minutes before serving. Serve warm or hot, about 1 cup per person, as a side dish. Refrigerate remaining piperade for up to 5 days. Yields about 12 cups Recipe By : MARIA CIANCI, Chronicle Staff Writer File