A Basque Piperade

🧂 Ingredients

• 1 pc red bell pepper
• 1 pc yellow bell pepper
• 2 pcs green bell peppers
• 4 pcs tomatoes
• 5 pcs garlic cloves

  (cut in battons)
• ½ pc onion

  sliced
• 4 tbsp olive oil
• 1 pc bay leaf
• 1-2 pcs sprigs thyme
• ½ tsp paprika powder
• ½ tsp dried chili

  Espelette pepper

Instructions

• 1 Grill the peppers using a blowtorch until the skin blackens.
• 2 Place them in a plastic bag or wrap in cling film for 15 minutes.
• 3 Remove the skins in a large bowl or under cold running water, and cut the peeled
  peppers into strips and keep aside
• 4 Wash and score the tomato skins with a crisscross.
• 5 Plunge them into boiling water for 15-20 seconds then transfer into iced water.
• 6 Peel them and cut strips after removing the seeds, cut into strips and keep
  aside.
• 7 Make tomato juice from the seeds and membranes by adding all in a blender and
  adding a little water.
• 8 Warm a good amount of olive oil over a medium heat and sauté the garlic, the
  thyme, the bay leaf for 2 minutes or until fragrant.
• 9 Add the tomato juice (500ml) and simmer for 15 minutes.
• 10 Add the sliced onion and pepper strips to the tomato sauce and cook together for
  5 minutes.
• 11 Add the tomato strips, season to taste with salt, Piment d’Espelette, and
  continue to cook uncovered until the vegetables are soft and the liquid has
  partially evaporated, and the sauce thickens.

Nutrition Info