Ingredients with Measurements:
- 2 red bell peppers, roasted and sliced
- 4 medium-sized tomatoes, chopped
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the sliced red bell peppers on a baking sheet and roast in the oven for 20-25 minutes or until the skin is charred.
3. Remove the peppers from the oven and let them cool. Once cooled, peel off the skin and slice them into thin strips.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the sliced onions and sauté for 5-7 minutes or until they are translucent.
6. Add the minced garlic and sauté for another minute.
7. Add the chopped tomatoes, smoked paprika, dried thyme, salt, and pepper to the skillet.
8. Cook for 10-12 minutes or until the tomatoes have broken down and the mixture has thickened.
9. Add the sliced roasted red peppers to the skillet and stir to combine.
10. Remove the skillet from the heat and let it cool for a few minutes.
11. Transfer the mixture to a blender or food processor and blend until smooth.
12. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Fiber: 3g
Sugar: 7g
Sodium: 200mg
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add some chopped chorizo or bacon to the skillet for a meatier version.
- Top the piperade with a fried egg for a breakfast or brunch dish.
- Use the piperade as a sauce for grilled chicken or fish.
Tips and tricks:
- To easily peel the skin off the roasted red peppers, place them in a plastic bag for a few minutes after roasting.
- Make sure to cook the tomatoes until they have broken down and the mixture has thickened to achieve the right consistency.
Storage instructions:
Store the piperade in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the piperade in a saucepan over low heat until warmed through.
Presentation ideas:
Serve the piperade in a bowl or on a plate, garnished with fresh herbs like parsley or cilantro.
Garnishes:
Fresh herbs like parsley or cilantro.
Pairings:
- Serve the piperade with crusty bread or crackers.
- Pair it with a glass of red wine like a Syrah or Grenache.
Suggested side dishes:
- Grilled vegetables like zucchini or eggplant.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the piperade is too thick, add a splash of water or chicken broth to thin it out.
- If the piperade is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
- Store the piperade in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
Piperade is a traditional Basque dish from the southwestern region of France. It is typically made with onions, peppers, and tomatoes and is often served as a side dish or sauce for meat or fish.
Flavor profiles:
The roasted red pepper and tomato piperade has a sweet and smoky flavor with a hint of spice from the smoked paprika.
Serving suggestions:
Serve the piperade as a side dish or sauce for grilled chicken or fish. It can also be used as a dip for crusty bread or crackers.
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Region: French