Piperade
- Yield: 3 cups
- Prep: 5 mins
- Cook: 35 mins
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
- 2tablespoons olive oil
- 1-- green bell pepper, chopped (about 1/2 cup)
- 2-- red bell peppers, chopped (about 1 cup)
- 1small onion, finely chopped
- 2cloves garlic, crushed
- 5cloves garlic, thinly sliced
- 3large tomatoes, peeled and finely chopped (about 2 1/2 cups)
- 1teaspoon piment d'Espelette or sweet Spanish paprika
- 1/2teaspoon sugar
- 1/2teaspoon kosher salt
- 1/4teaspoon 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
Nutritional Info *per serving
- Calories 120
- Glycemic Load 0.36
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Cholesterol 0mg
- Sodium 240mg
- Potassium 500mg
- Carbohydrate 13g
- Fiber 3g
- Sugars 7g
- Protein 2g
- Trans Fat 0g
- Vitamin A 50%
- Vitamin C 140%
- Calcium 4%
- Iron 6%
