Piperade basquaise au piment despelette recipe

Ingredients

• 3 plum tomato plants. peeled and roughly chopped, a couple of cups
• 3 tablespoons extra-virgin essential olive oil
• 1 medium onion. thinly sliced
• 2 medium eco-friendly peppers. stem, seeds and ribs removed, roughly chopped
• ½ teaspoon salt
• 4 cloves garlic clove. minced
• 1 teaspoon sugar
• ½ teaspoon piment d’Espelette (or substitute hot paprika)

• Dietary analysis per serving (4 servings)

  213 calories 16 grams fat 3 grams saturated fats grams trans fat 9 grams monounsaturated fat 2 grams polyunsaturated fat 11 grams carbohydrates 2 grams soluble fiber 6 grams sugars 5 grams protein 21 milligrams cholesterol 320 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. Cut a little X into bottom of every tomato. Bring a pot water to some boil, add tomato plants and prepare until skin starts to wrinkle and peel in the edges from the cuts, about thirty seconds. Drain, rinse with awesome water and remove skin together with your fingers. Roughly chop tomato plants and hang aside.
  2. Inside a 12-inch skillet over medium high temperature, heat oil until hot although not smoking. Add onions, peppers and salt and saut, stirring frequently, until onions are translucent and peppers have began to lighten in spots, about ten minutes. Add garlic clove and then saut for another minute.
  3. Stir in tomato plants, sugar and piment d’Espelette, reduce heat to medium, cover and prepare until tomato plants are beginning to break apart and peppers are soft but nonetheless hold their shape, about fifteen minutes. Remove cover and then prepare, stirring frequently, until mixture thickens just like a slightly runny relish, about a few minutes more. Adjust salt.

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