| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Main dishes, Vegetables |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 3/4 |
lb |
Onions — peeled, halved, |
|
|
Cut |
| 7 |
lb |
Peppers — seeded, trimmed, |
|
|
In |
| 3 |
|
Jalapeno |
| 1 1/2 |
ts |
Salt — or to taste |
|
|
Black pepper — Freshly |
|
|
Ground (opti |
|
|
Peppers — seeded, slivered |
INSTRUCTIONS
Heat oil in heavy stock pot (or use 2 large, heavy pots) over high heat.
When it is rippling, add onions and saute, stirring frequently, for 2
minutes. Add peppers and jalapenos and saute, stirring frequently, for 5
minutes. Add 1/4 cup water, cover pot, reduce heat to medium-low, and
``sweat'' the mixture, stirring occasionally, until peppers are just
tender, 15 to 25 minutes. Add salt halfway through cooking time. When
mixture is cooked, season with more salt, if necessary, and pepper, if des
ired. Let mixture stand for 10 minutes before serving. Serve warm or hot,
about 1 cup per person, as a side dish. Refrigerate remaining piperade for
up to 5 days. Yields about 12 cups
Recipe By : MARIA CIANCI, Chronicle Staff Writer
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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