Pipérade is a classic Basque (France) stew made with tomatoes, bell peppers, onions and garlic. This simple sauté is a great accompaniment for omelettes, scrambles eggs, braised chicken, grilled meat, fish, pasta, toast, bruschetta, pizza topping or by itself. Pipérade is usually made with broiled/roasted peppers. I used the stove top to cook the peppers and rest of the ingredients.
1/2 medium white Onion
1 Plum tomato * I used Roma (chopped)
1 Tomatillo (chopped)
1 Garlic clove (minced)
1 small Yellow sweet pepper (chopped)
1 small Red sweet pepper (chopped)
1 small Orange sweet pepper (chopped)
1 teaspoon EV Olive oil or Butter
1/2 teaspoon fresh Thyme (or 1/4 teaspoon dried thyme)
1 teaspoon Hotsauce (optional) * I used Texaspete hotsauce
Black Pepper (ground) to taste
Salt to taste
Heat oil/butter in a pan over medium heat. Add onions, let it sweat and soften. Add garlic and sauté for a minute.
Add chopped peppers and cook for about 8-10 minutes.* If you have roasted peppers, use those.
Stir frequently. Add tomatoes and thyme. Cook for another 10 minutes. Brush the sides of the pan.
Season with salt, pepper and hot sauce. Cover the skillet and simmer for another 10 minutes.
Let the vegetables soften but not browned. Serve warm or at room temperature.
It was a stew like sauce with a tang from tomatillo and heat from the hotsauce. I loved the warm colours and the lemony scent of the thyme. We had it as a side for Italian Calzone and a big bowl of spring mix 🙂