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Ingredients
2 tablespoons olive oil
1 green bell pepper, chopped (about 1/2 cup)
2 red bell peppers, chopped (about 1 cup)
1 small onion, finely chopped
2 garlic cloves, crushed
5 garlic cloves, thinly sliced
3 large tomatoes, peeled and finely chopped (about 2 1/2 cups)
1 teaspoon piment d’ Espelette or sweet Spanish paprika
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
Instructions
1 green bell pepper, chopped (about 1/2 cup)
2 red bell peppers, chopped (about 1 cup)
1 small onion, finely chopped
2 garlic cloves, crushed
5 garlic cloves, thinly sliced
3 large tomatoes, peeled and finely chopped (about 2 1/2 cups)
1 teaspoon piment d’ Espelette or sweet Spanish paprika
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1. Heat olive oil in a large sauté pan over medium-high heat. Add peppers, onion and garlic; sauté until peppers are tender, about 5 minutes. Stir in tomatoes, piment d’Espelette, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 30 minutes. Makes approximately 3 cups. Serves 6.
Nutritional Information
Per serving: 80 calories, 5g fat, 0mg chol., 1g prot., 7g carbs., 2g fiber, 90mg sodium.
