c i r k a


  • 3 plum tomatoes - peeled and roughly chopped about 2 cups
  • 3 Tbsp extra virgin olive oil
  • 1 med onion - thinly sliced
  • 2 med green bell peppers - seed and stem removed; roughly chopped
  • 1/2 tsp salt
  • 4 garlic cloves - minced
  • 1 tsp sugar
  • 1/2 tsp piment dEspelette or hot paprika

  1. Optional: Cut small X in 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 sec. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
  2. In 12“ skillet heat oil until hot but not smoking. Add onions, peppers and salt and saute, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 min. Add garlic and continue to saute for 1 min more.
  3. Stir in tomatoes, sugar and spice, reduce heat, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, bout 15 min. Remove cover and continue to cook; stirring frequently, until mixture thickens like a slightly runny relish, about 5 min. more. Adjust salt.

Serves: 4      Total Cook Time: 35 min
Source: NYT app Piperade

recipe/piperade.txt · Last modified: 2019/04/28 16:38 by rob