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Nutritional Guidelines (per serving) | |
---|---|
68 | Calories |
3g | Fat |
10g | Carbs |
2g | Protein |
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Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 68 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Cholesterol 0mg | 0% |
Sodium 6mg | 0% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 2g | 6% |
Protein 2g | |
Calcium 36mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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 small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.
Ingredients
- 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
Steps to Make It
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Heat the olive oil in a large skillet over medium heat.
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Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
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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.