Name: Piperade
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1/2 red chili pepper (bird’s eye chili), finely chopped; 2 onions, chopped; 3 different color bell peppers, cut into strips; 1/4 cup (60 ml) olive oil; 3 cloves garlic, finely chopped; 75 g Bayonne ham, cut into thin strips; 5 plum tomatoes, peeled, seeded and chopped; 3 tablespoons (45 ml) fresh parsley, finely chopped; Salt and pepper

Ingredients

1/2 red chili pepper (bird’s eye chili), finely chopped
2 onions, chopped  
3 different color bell peppers, cut into strips  
1/4 cup (60 ml) olive oil
3 cloves garlic, finely chopped  
75 g Bayonne ham, cut into thin strips
5 plum tomatoes, peeled, seeded and chopped  
3 tablespoons (45 ml) fresh parsley, finely chopped
Salt and pepper

Preparation

In a saucepan, sauté the chili pepper, onion and bell peppers in the oil for about 10 minutes. Add the garlic and ham. Cook for 5 minutes. Add the tomatoes, reduce the heat and simmer for about 30 minutes. Add the parsley. Adjust the seasoning. Keep warm.

Note from Ricardo

If you can’t find fresh chili peppers, use a bit of dried red pepper flakes or Cayenne pepper.

Piperade

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note