Yellow and Red Pepper Piperade with Marcona Almonds

  1. In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat.
  2. Add the garlic and cook until aromatic.
  3. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes.
  4. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes.
  5. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes.
  6. Add the sherry vinegar and cook for an additional minute.
  7. Taste and season.
  8. Remove from the heat and stir in the chopped almonds and chives.
  9. Finish with a drizzle of olive oil.

olive oil, garlic, onion, tomatoes, red bell pepper, yellow bell pepper, kosher salt, tomatoes, red chile flakes, paprika, sherry vinegar, marcona almonds, chives

Taken from www.foodnetwork.com/recipes/anne-burrell/yellow-and-red-pepper-piperade-with-marcona-almonds.html (may not work)

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