Piperade
Kitchen Tested 
- Yield 3 cups
- Prep 5 mins
- Cook 35 mins
Simmered peppers, onions, tomatoes and plenty of garlic.
Tony Eiguren's family originally hails from the Basque village of Lekeitio, on the Spanish coast. He and his wife, Tara, operate The Basque Market (thebasquemarket.com), a source for hard-to-find Basque ingredients, located in the “Basque Block” of Boise, Idaho. This is the Eiguren family's version of one of the most famous Basque dishes, which serves as a condiment, side dish or, when stirred into eggs, a main dish omelet.
Ingredients
- 2 tablespoons olive oil
- 1 -- green bell pepper, chopped (about 1/2 cup)
- 2 -- red bell peppers, chopped (about 1 cup)
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 5 cloves garlic, thinly sliced
- 3 large tomatoes, peeled and finely chopped (about 2 1/2 cups)
- 1 teaspoon piment d'Espelette or sweet Spanish paprika
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Add peppers, onion and garlic; sauté until peppers are tender, about 5 minutes.
- Stir in tomatoes, piment d’Espelette, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 30 minutes.
Recipe by Charles Smothermon
