Classic Pipérade

This Basque mixture of peppers, onions, and tomatoes flavored with piment d’Espelette is the basis for the chicken dish known as Poulet Basque as well as for Eggs Piperade. But it’s also great as a relish served alongside pork, lamb, or any mild fish. It’s even good just scooped up on a cracker.

Ingredients

• 3 small-ish bell peppers, preferably one red, one green, and one yellow

• 1/4 cup extra virgin olive oil

• 1 medium onion, thinly sliced

• 1/2 teaspoon salt

• 4 cloves garlic, minced

• 3 plum tomatoes, peeled and roughly chopped (about 1-1/2 cups)

• 1 teaspoon sugar

• 1 1/2 teaspoons piment d’Espelette

Directions

1. Stem and core the bell peppers, remove the ribs and remaining seeds, and cut into long, thin strips.

2. Heat oil in 12-inch skillet over medium high heat until hot but not smoking. Add onions, peppers, and salt and cook, stirring every 5 minutes or so to be sure nothing burns, until onions are translucent and the peppers have started to lighten in color in spots, about 15 minutes. Add garlic and continue to cook, stirring, 1 more minute.

3. Add tomatoes, sugar, and piment d’Espelette, stir well, reduce heat to medium, cover, and cook, stirring occasionally, until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and, if mixture is very liquid, continue to cook, stirring frequently, until it is the texture of a slightly runny relish. Adjust seasoning and serve or refrigerate, covered, for up to 10 days.