Ingredients:#

  • 600 g onions
  • 1.5 kg long peppers
  • 1.5 kg tomatoes
  • Espelette pepper (powder)
  • Salt

Preparation:#

  1. Tomatoes:
  2. Blanch the tomatoes (plunge them in boiling water for a few minutes)
  3. Let cool
  4. Remove the skin
  5. Cut into pieces about 1 cm

Tip: score a cross with a sharp knife on the bottom of the tomatoes before plunging them in hot water, they will peel more easily

  1. Peel and slice the onions into strips
  2. Saute the onions until translucent (not fully golden/cooked)
  3. Wash and seed the long peppers
  4. Cut them into large strips lengthwise
  5. When the onions are translucent, add the chopped tomatoes and peppers
  6. Let reduce over medium heat, stirring often
  7. Add the Espelette pepper (powder) and spices
  8. Best prepared the day before and improves when reheated

Side#

Rice or other grains (quinoa, bulgur, etc.)