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Piperade

Pipérade is a stew of sweet peppers and onions. It is a standard complement to French Basque cuisine. The first time I looked at recipes, I wasn’t enthusiastic. However, something magical happened when I used as part my recipe, Chicken Thighs with Pipérade. It’s also a great complement to ham, lamb, scrambled eggs-- your imagination is the limit! Barb L.

Yield: 1 ½ cups

2 ½ Tbsp Flying Olive Garlic or a Single Varietal of Choice

½ small onion, thinly sliced lengthwise

½ red bell pepper, cored, seeded, and cut in half, lengthwise. Cut again across the middle, and slice into ¼” strips

½ yellow bell pepper, cored, seeded, and cut in half, lengthwise. Cut again across the middle, and slice into ¼” strips

2-3 cloves garlic, crushed and then thinly sliced

2 ripe tomatoes, cored and cut into to approximately ¾-1” cubes

Salt and pepper

Chili flakes (I used about ½ tsp round Ancho Chili), if desired

Directions:

Heat a large skillet over medium-high heat until hot. Add the olive oil and warm it until it shimmers. Add the onion, bell peppers, garlic, and tomatoes. Cook, stirring occasionally, for about 10 minutes or until the veggies are soft and begin to color. Remove from the heat and let cool.

Season with salt, pepper, and chili flakes, if desired. Use in other recipes or store in a tightly covered container in the refrigerator for up to 5 days.

Submitted by Barb L.