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You can choose from any number of varieties of multicolored peppers. The main thing is to have a lot of them, the more different textures & colors the better.
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I like to add at least one hot pepper to the mix but that is completely optional.
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Slice & sauté your peppers in a large sauté pan over medium heat.
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Add chopped garlic to taste, for me the more garlic the better. Sauté garlic with peppers & then add peeled & diced tomatoes. Again the quantities are according to taste & what you have on hand. I would say about as many tomatoes as peppers. Canned tomatoes may also be substituted for fresh.
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Simmer until your tomatoes have softened into a velvety rich sauce. Then add a large handful of chopper parsley, stir & serve. There are many different variations of piperade. Some recipes add eggs to the mixture to give it an even richer consistency.
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Piperade is often served as a side dish to accompany Basque chicken & rice. Or it can be eaten simply as is, as a light lunch or dinner served with plenty of crusty country bread to soak up all of that lovely sauce. Add a green salad & to me you have a perfect colorful autumn meal.
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