Piperade or piperrada (basque pepper stew)

Yield: 1 Servings

Measure Ingredient
2 tablespoons Oil
1 large Onion, chopped
2 larges Green peppers, cored, seeded and cut into 1/4- to 1/2-inch dice (up to 3)
2 \N Cloves garlic, chopped
1½ pounds Ripe tomatoes, peeled, seeded and chopped
¼ teaspoon Crushed hot red pepper
\N \N Salt
\N \N Freshly ground pepper

Heat oil in deep skillet over low heat. Add onion and cook, stirring frequently, until tender but not brown, about 5 minutes. Add green peppers and garlic and cook, stirring frequently, until peppers become tender, about 7 minutes. Add tomatoes, crushed hot pepper and salt and pepper to taste. Cook, uncovered, over medium heat, stirring often, until stew is thick, about 30 minutes. Adjust seasonings to taste. Makes 2 to 3 servings.

Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 22, 1997.

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