Chocolate Glaze
John Willoughby
201 ratings with an average rating of 5 out of 5 stars
201
20 minutes, plus time to set
Piperade
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:About 2½ to 3 cups
- 3plum tomatoes, peeled and roughly chopped, about 2 cups
- 3tablespoons extra-virgin olive oil
- 1medium onion, thinly sliced
- 2medium green bell peppers, stem, seeds and ribs removed, roughly chopped
- ½teaspoon salt
- 4cloves garlic, minced
- 1teaspoon sugar
- ½teaspoon piment d’Espelette (or substitute hot paprika)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
178 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
- Step 2
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.
- Step 3
Stir in tomatoes, sugar and piment d’Espelette, 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. Adjust salt.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Joan M
When my French daughter-in-law make piperade she starts with browning bacon cut into lardons. She then simmers the vegetables in the bacon fat. It is a delicious addition. She also makes it with red bell peppers which I much prefer to green. Naturally I follow her recipe when I make it. It is a good idea to make a large batch when making piperade because it is even better the next day.
Mari - Lovely, Simple Recipe!
We had this for dinner with chicken last night and it was a hit! I admit to cheating a bit, using canned whole tomatoes (we haven't gotten good fresh local tomatoes yet), but it still came out with an excellent flavor. I used a sweet onion and red peppers. The piment d’Espelette makes the recipe, it's worth adding to your spices if you don't have any on hand.
Nancy
Great recipe, I've served with crabcakes, and should be good with fish, as a side or topping. Or just eat it with a spoon! I use a can of Rotelle "Original" diced tomatoes for a little heat instead of the plum tomatoes, and since I don't have piment d'Espelette; add 1/2 tsp thyme, one whole bayleaf. And cook for a LOT longer (a good hour or more), until the pipérade is like a jam or confit.
M
Delicious. However, beware portion sizes: I doubled this and it was way too little for four people as a main. I'll quadruple it next time.
Rachel P
Excellent. I used the red, orange, and yellow peppers I had on hand, and left out the sugar to accommodate the sweeter peppers. The piment d’Espelette really made the difference. Outstanding on its own. I sought this out to puree as a sauce to pair with white pot beans in imitation of a dish we had at a restaurant. It was excellent with that, too!
Cherie
This was so very delicious. The first night had as a side with some baked salmon. Next morning had it along side some hard boiled eggs and it went down a treat.
Rachel P
Excellent. I used the red, orange, and yellow peppers I had on hand, and left out the sugar to accommodate the sweeter peppers. The piment d’Espelette really made the difference. Outstanding on its own. I sought this out to puree as a sauce to pair with white pot beans in imitation of a dish we had at a restaurant. It was excellent with that, too!
Anthony
We had a lot of peppers on hand thanks to a farmer friend of ours so I more than doubled the recipe, used canned tomatoes, a combination of paprika and hot chili powder, also added a bay leaf and some dried thyme. Simmered for about 45 minutes and topped with cheese and hot sauce. We all loved it.
James
After I cooked this I stirred it some of it into scrambled eggs as they were cooking - made an excellent meal served with fresh bread
kati
I realize this is way off base but at the end I stir in 1 or 2tbsp of creme fraiche, as I do with most stews. Delicious.
Deborah
I made this with sweet red peppers because that is what I had and used Aleppo pepper instead of the piment d'Espellette (Same, COVID cooking). It was outstanding with pan fried Halloumi and then used the leftovers the next day with scrambled eggs. If using the sweet peppers I would omit the sugar next time.
M
Delicious. However, beware portion sizes: I doubled this and it was way too little for four people as a main. I'll quadruple it next time.
Sheila
This is a classic served with eggs. I had some leftover, saved in a Pyrex container. Quick breakfast, added two scrambled eggs and 60 seconds in the microwave.
Clara
Goes extremely well with Spanish Tortilla!
Nancy
Great recipe, I've served with crabcakes, and should be good with fish, as a side or topping. Or just eat it with a spoon! I use a can of Rotelle "Original" diced tomatoes for a little heat instead of the plum tomatoes, and since I don't have piment d'Espelette; add 1/2 tsp thyme, one whole bayleaf. And cook for a LOT longer (a good hour or more), until the pipérade is like a jam or confit.
Joan M
When my French daughter-in-law make piperade she starts with browning bacon cut into lardons. She then simmers the vegetables in the bacon fat. It is a delicious addition. She also makes it with red bell peppers which I much prefer to green. Naturally I follow her recipe when I make it. It is a good idea to make a large batch when making piperade because it is even better the next day.
MB
I used one bell pepper and one cubanelle pepper and substituted 1/4 tsp chipotle powder and 1/4 tsp smoked paprika for the 1/2 tsp piment d’Espelette. I also diced some smoked ham and added it in the last 10 minutes. I served it alongside a pork tenderloin with a Basque green sauce. It was wonderful - quick, easy and delicious.
Mari - Lovely, Simple Recipe!
We had this for dinner with chicken last night and it was a hit! I admit to cheating a bit, using canned whole tomatoes (we haven't gotten good fresh local tomatoes yet), but it still came out with an excellent flavor. I used a sweet onion and red peppers. The piment d’Espelette makes the recipe, it's worth adding to your spices if you don't have any on hand.
Private notes are only visible to you.
Advertisement
