Name: Zucchini, Bell Pepper and Onion Jam (Pisto)
Yield: Makes about 2 cups
Cuisine: Spanish
Ingredients: 1 pinch of sugar; Coarse salt (kosher or sea) and freshly ground black pepper; ½ teaspoon best-quality red wine vinegar; 2 medium-size ripe red bell peppers, cored, seeded, and diced; 1 small green bell pepper, cored, seeded, and diced; 4 medium-size garlic cloves, crushed with a garlic press; 2 medium-size zucchini, peeled and cut into fine dice; 3 large ripe tomatoes, cut in half and grated on a box grater, skins discarded; ⅓ cup extra-virgin olive oil, or more if needed; 1 large white onion, finely chopped

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Every southern European culture has its own mixed vegetable spread: Provence has ratatouille, Sicily, caponata. In Spain, you find the Catalan samfaina, the Andalusian alboronia, and pisto, which is popular in the rest of the country, especially in La Mancha and the Basque Country. Similar to ratatouille but minus the eggplant, the flavor of pisto is sweeter because of the red bell peppers and onion. Serve it as a spread for bread or toast, a base for canapés, or