If you can't find piment d'Espelette, use a spicy-hot paprika.
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3 largeplum tomatoes, peeled and coarsely chopped
3 Tbspolive oil
1 mediumonion, chopped
2 mediumgreen bell peppers, seeded and chopped
4 clovesfresh garlic, minced
1 Tbspfresh flat-leaf parsley, chopped
1/2 tsppiment d'espelette (or hot paprika is a good substitute)
1baguette (such as country-style french or rustic italian)
How to Make Piperrada
- Add enough water (about 3 to 4 inches) to a saucepan to cover the tomatoes completely. Bring water to a brisk boil.
- Cut about 1/4 inch off the bottom end of each tomato so they'll stand upright without tipping over. Add tomatoes to boiling water and leave for 30 seconds or until the skins begin to wrinkle and peel near the bottom edge (where they were sliced). Place tomatoes in a small colander and rinse with cool running water. Peel off skin with your fingers, and roughly chop each tomato. Set chopped tomatoes aside.
- Heat oil in large skillet over medium heat until hot but not smoking. Add the onions, peppers and salt, and sauté about 10 minutes, stirring frequently, or until peppers are soft. Add garlic and sauté 1 more minute.
- Reduce heat to medium-low. Stir in tomatoes, sugar, and piment d'Espelette (or hot paprika), cover skillet and simmer about 15 minutes. Remove cover and continue to sauté for 5 more minutes or until the sauce is slightly thickened and the consistency of a salsa or condiment relish.
- Cut the baguette into thin slices, and arrange slices on a serving platter.
- Just before serving, garnish the Piperrada with chopped parsley, and serve with baguette slices.