Vegetable garnish (Piperade)
6 servings
30 minutes
Piperada is a traditional dish from Spanish cuisine, originating from the Basque Country. This vibrant vegetable side combines the rich flavors of ripe tomatoes, sweet peppers, and aromatic garlic. Slow cooking in olive oil makes the vegetables soft and flavorful, while adding fried garlic gives a spicy touch. Piperada is perfect as a side for meat, fish, or an omelet but can also be a standalone dish with crusty bread. By combining simple ingredients, this recipe embodies the warmth of Spanish cuisine and its love for natural, rich flavors.
1
Slice the onion into 1 cm wide pieces. Remove seeds from the peppers and cut them into thin strips. Peel the tomatoes and chop them finely. Also chop the garlic very finely.
- Onion: 1 kg
- Green pepper: 250 g
- Tomatoes: 1 kg
- Garlic: 2 cloves
2
Heat oil in a deep skillet. Add onion and cook on low heat, stirring, for 10 minutes. Add pepper and cook for another 5 minutes. Add tomatoes, salt, and cook on low heat, stirring, for 1 ½ hours.
- Olive oil: 120 ml
- Onion: 1 kg
- Green pepper: 250 g
- Tomatoes: 1 kg
- Salt: to taste
3
In a small skillet, heat 2 tablespoons of oil and add garlic - sauté on low heat, stirring for a few minutes until the garlic starts to darken. Transfer it to all the vegetables along with the oil just before everything is ready.
- Olive oil: 120 ml
- Garlic: 2 cloves