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.
I like to add at least one hot pepper to the mix but that is completely optional.
Slice & sauté your peppers in a large sauté pan over medium heat.
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.
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.
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.
Love the colors in this meal, and it could not have come at a better time since I have a bag of peppers and a bag of tomatoes sitting on my counter. Only problem is that I don't like peppers. I bet if I cook it, Earl will eat it and I can pass some on to the neighbors.
ReplyDeleteyummie, i like peppers, still have some in the garden and greenhouse, i often make a dish similar to this one, beautiful pics Sally, x
ReplyDeleteLooks like a cheerful shopping with variety peppers. I like to think of you choosing peppers from them with a red cute basket! I like peppers too!
ReplyDeleteHave a good day!
Tomoko