Interreg

Serves 6 

600g Onions

3 Mixed peppers 

1.2kg Sweet Peppers

1.5 kg Tomatoes 

3 Cloves of garlic

1 Bouquet garni 

Olive oil 

Salt 

Pepper 

Chili Pepper 

1. Peel and cut the onions. Deseed the sweet peppers and peppers and cut into large pieces. Peel and finely cut the garlic.

2. Gently sauté the onions in a little oil. Stir in chilies and peppers. Lightly simmer for 15 minutes.

3. Add the garlic and the bouquet garni

4. Cut the tomatoes directly into the casserole and add sugar to taste. Use a lid but stir often and gently simmer for another 15 minutes.

5. Season, then turn up to a high heat, stirring often, until the water evaporates from the tomatoes.

6. Season to taste and finish cooking over a low heat the serve 

Piperade can be cooked in bulk and frozen for use in recipes such as vegetarian lasagne