Piperade
Piperade
Ingredients
- 1/2 red chili pepper (bird’s eye chili), finely chopped
- 2 onions, chopped
- 3 different color bell peppers, cut into strips
- 1/4 cup (60 ml) olive oil
- 3 cloves garlic, finely chopped
- 75 g Bayonne ham, cut into thin strips
- 5 plum tomatoes, peeled, seeded and chopped
- 3 tablespoons (45 ml) fresh parsley, finely chopped
- Salt and pepper
Instructions
- In a saucepan, sauté the chili pepper, onion and bell peppers in the oil for about 10 minutes. Add the garlic and ham. Cook for 5 minutes. Add the tomatoes, reduce the heat and simmer for about 30 minutes. Add the parsley. Adjust the seasoning. Keep warm.
Piperade