Piperade Basque

Ingredients

• 3 medium bell peppers
• 4 medium ripe tomatoes
• 1 large onion
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon piment d'Espelette
• 1 tablespoon fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 loaf crusty bread

Instructions

1. 1

   Gather all ingredients and prepare them: wash and core the bell peppers, chop them into thin strips; dice the tomatoes; finely chop the onion; and mince the garlic.

2. 2

   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.

4. 4

   Stir in the bell pepper strips and cook for 10-12 minutes, stirring occasionally, until they soften.

5. 5

   Add the diced tomatoes, piment d'Espelette, salt, and black pepper to the skillet. Stir well to combine and let the mixture simmer for 15-20 minutes, until the tomatoes break down and the sauce thickens.

6. 6

   While the piperade is simmering, chop the fresh parsley and set aside.

7. 7

   Once the piperade has reached your desired consistency, remove it from the heat and stir in the chopped parsley.

8. 8

   Serve the piperade warm, accompanied by slices of crusty bread for dipping.