Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a very small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.
- 2 tablespoons extra virgin olive oil
- 1 large Spanish onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 Anaheim peppers, seeded and finely chopped
- 2 cloves garlic, crushed and finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon granulated sugar
- 1 15-ounce can petite diced tomatoes
- Heat the olive oil in a large skillet over medium heat.
- Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
- Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|