Piperade or piperrada (basque pepper stew)
1 Servings
Ingredients
| Quantity | 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 | Cloves garlic, chopped | |
| 1½ | pounds | Ripe tomatoes, peeled, seeded and chopped |
| ¼ | teaspoon | Crushed hot red pepper |
| Salt | ||
| Freshly ground pepper | ||
Directions
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.