Piperade (a North Spanish pepper stew)

Person Author: Maaike Calender January 29, 2016 Posted No Tags Comment No Comments

piperade

Serves 4-6:

1 onion chopped

2-3 garlic cloves  chopped

6 peppers, in colours of your choice, cut into strips

1 small tin of tomato puree or 2 tablespoons

1 can of chopped tomatoes

3-4 tablespoons of vinegar, or to taste

2-3 tablespoons of sugar or to taste

Salt and pepper

(sunflower) oil for the pan

 

Method:

piperade01

Heat oil in a casserole style pan. Soften onions,  do this on a low heat, so they don’t colour too much, it helps if you add the salt and pepper now.

Once the onions are translucent add the peppers and the garlic and cover with lid. Let the pepper soften for about 5 minutes. Some  like their piperade all mushy I prefer some bite,  you can cook them longer if you want ofcourse

piperade02

After 5 nminutes add the tomato pure and stir through, let it cook out for 1 minute or so, then add vinegar, sugar and tinned tomatoes, season to taste. You might need to add a bit more sgar or vinegar depending on your taste, I used normal plain vinegar, which works the best.

Cover and let peppers soften for another 5 minutes, or longer if you like.

Can be served hot or cold on a cripsy piece of bread. I served mine with Coq au Vin and Hassleback potatoes.

 

Recipe and photos Gardeninglady

 

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