Name: Piperade
Yield: Makes 1 quart (1 l)
Ingredients: 12 fresh basil leaves, coarsely chopped (optional); 1 teaspoon finely chopped fresh oregano leaves (optional); 2 cups (480 ml) tomato juice; Kosher salt; 8 roasted red peppers, thinly sliced (see Note); 1 Thai chile, thinly sliced; 10 garlic cloves, thinly sliced; ¼ cup (60 ml) extra-virgin olive oil

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

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.

Ingredients

¼ cup (60 ml) extra-virgin olive oil
10 garlic cloves, thinly sliced

Method

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