Piperade is a favorite recipe from the Basque region of France, brought to New Jersey and made using our region’s most flavorful summer produce! It’s excellent as a side dish, or with your favorite egg dish for brunch. Serve with grilled or toasted baguette.
3 large heirloom tomatoes, peeled and roughly chopped, about 2 cups
3 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 medium green bell peppers, stemmed, seeds and ribs removed, roughly chopped
1 medium red, orange, or yellow bell pepper, stemmed, seeds and ribs removed, sliced
½ teaspoon sea salt
4 cloves garlic, minced
½ teaspoon piment d’Espelette (Penzey’s is a good source)
In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
Add the tomatoes and piment d’Espelette, and reduce heat to medium; cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Add additional salt if needed.
Like this? Try making this fresh corn salsa!