🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
1 quart
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
This garlicky, piquant sauce—or cooked relish, if you will—hails from the Basque region of Spain, where it is served with ham or grilled seafood or other meat. At the restaurant, I stir it into Sweet Potato Hash.
Heat the oil in a large, deep sauté pan over low heat. Add the garlic and cook, stirring several times, until lightly golden brown, about 5 minutes. Add the chile and cook for 30 seconds.
Increase the heat to high, add the red peppers, and cook, stirring occasionally, until their liquid evaporates, about 10 minutes.
Add the tomato juice and bring to a boil. Lower the heat to med
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe