Post by coppertone on Oct 11, 2013 16:16:01 GMT
Basque Piperade (Sweet pepper selection)
2 tablespoons olive oil
1 small onion, finely diced
1 red pepper, seeds and ribs removed, cut in 1/4-inch strips
1 green pepper, seeds and ribs removed, cut in 1/4-inch strips
1 clove garlic, minced – or more to taste
1 (14 1/2-ounces) can diced, peeled tomatoes, drained
1/2 teaspoon red pepper flakes, optional
1 tablespoon chopped fresh basil leaves (optional)
In a large skillet over medium heat, cook the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and red pepper flakes, if using. Allow the mixture to stew over medium-low heat until liquid has evaporated and the tomatoes are heated through. Check for seasoning and add salt and pepper.
Delicious served as a side dish with eggs,or with couscous or on wholewheat toast.
2 tablespoons olive oil
1 small onion, finely diced
1 red pepper, seeds and ribs removed, cut in 1/4-inch strips
1 green pepper, seeds and ribs removed, cut in 1/4-inch strips
1 clove garlic, minced – or more to taste
1 (14 1/2-ounces) can diced, peeled tomatoes, drained
1/2 teaspoon red pepper flakes, optional
1 tablespoon chopped fresh basil leaves (optional)
In a large skillet over medium heat, cook the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and red pepper flakes, if using. Allow the mixture to stew over medium-low heat until liquid has evaporated and the tomatoes are heated through. Check for seasoning and add salt and pepper.
Delicious served as a side dish with eggs,or with couscous or on wholewheat toast.
