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Appetizers

Piperade
Ingredients
This traditional recipe from Europe's Basque Country turns sweet bell peppers into a vibrant condiment that can top everything from grilled meat and fish to morning omelets.
3 Tbsp. extra-virgin olive oil
2 red bell peppers, stemmed, seeded, and sliced into 1/4 inch strips
2 yellow bell peppers, stemmed, seeded, and sliced into 1/4 inch strips
1 large onion, halved and sliced thin
Salt and pepper
2 garlic cloves, minced
2 tsp. minced fresh thyme
3 tomatoes, chopped coarse
1 bay leaf
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Piperade

Piperade

Piperade
Two Stars Guiding Stars
  • Servings:Makes About 3 cups
  • Prep Time:15 minutes
  • Cook Time:30 minutes
directions
1. Heat oil in a large skillet over medium heat until shimmering. Add peppers, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 8 minutes.
2. Add garlic and thyme and cook for 1 minute. Add tomatoes and bay leaf and reduce heat to low. Cover and cook, stirring occasionally, until mixture is thickened and glossy, 25 to 30 minutes.
3. Remove bay leaf and season mixture with salt and pepper to taste. Transfer to an airtight container and refrigerate for up to 1 week, or freeze for up to 3 months.
Source: Hannaford fresh Magazine, July - August, 2017
 
 
 
 
 
 
 
 
 
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