Piperade

Preparation info

  • Difficulty

    Easy

  • Makes

    1 quart

Appears in

The Bacon Bible

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
  • 1 Thai chile, thinly sliced
  • 8 roasted red peppers, thinly sliced (see Note)
  • 2 cups (480 ml) tomato juice
  • Kosher salt
  • 12 fresh basil leaves, coarsely chopped (optional)
  • 1 teaspoon finely chopped fresh oregano leaves (optional)

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 medium and cook, stirring occasionally, until the mixture thickens, about 20 minutes. Remove from the heat, season with salt to taste, and add the herbs (if using). Serve hot or at room temperature. The cooled sauce will keep, tightly covered in the refrigerator, for up to 3 days.