Espelette pepperor red pepper flakes or cayenne pepper
Toasted baguette slicesoptional
Instructions
Do your prep: thinly slice the onion lengthwise, core the bell peppers and cut them lengthwise into ¼ inch wide strips, peel and mince the garlic cloves, roughly chop the tomatoes.
Heat a large pan over medium high heat until hot. Add the olive oil until it shimmers. Then add the onion, peppers, garlic, and tomatoes and cook for about 10 minutes until the vegetables have colored and begun to soften. Remove from heat.
Meanwhile, slice and lightly toast some baguette slices, if you're using the piperade as a dip now.
When you're ready to serve, season with salt and espelette pepper.
Recipe Notes
This recipe makes a little over 3 cups, so you'll have plenty to spare for many recipes. It stores well in the refrigerator or freezer.