Piperade is a popular recipe from the Basque region of France.
Basque cuisine is known for its wonderful flavors, influenced by both French and Spanish cooking, and for their use of Espelette peppers, which are hugely popular in the region.
Ingredients
¼ cup olive oil
1 red bell pepper sliced into strips
1 green bell pepper sliced into strips
1 medium yellow onion sliced
6 cloves garlic minced
3 medium tomatoes chopped (peeled, if desired – for canned, use 15 ounce canned diced)
1 tablespoon piment d’Espelette use paprika as a substitute
1 teaspoon sugar optional
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Preparation
Heat the oil in a large pan to medium heat. Add the peppers and onion with a bit of salt to taste. Cook for 5 minutes to soften, stirring a bit.
Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
Add the tomatoes, piment d’Espelette (or paprika), sugar, dried thyme, bay leaf, and salt and pepper to taste.
Stir, then reduce heat to medium-low. Cover and simmer for 20 minutes, or until the peppers soften up to your preference.
