210 - Poppin' Piperade

Poppin' Piperade 01.jpg
Poppin' Piperade 02.jpg
Poppin' Piperade 01.jpg
Poppin' Piperade 02.jpg

210 - Poppin' Piperade

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Poppin' Piperade

3 TBSP olive oil
1/3 cup diced Bayonne ham, prosciutto or country ham
1 large sweet onion, trimmed and cut into strips
6 plum tomatoes, peeled
1 sprig of thyme
2 medium red bell peppers, cored and cut into strips
2 medium green bell peppers, cored and cut into strips
2 fresh jalapeño or serrano peppers, chopped
3 cloves garlic, minced
1 tsp. sweet paprika
1 tsp. sugar
Salt to taste

Place one tablespoon of oil in a heavy skillet over medium-high heat. When oil is hot, add the ham pieces to the skillet. Cook, stirring occasionally, until ham is browned, about five minutes. Remove ham to a plate and reserve.
Add remaining oil to the skillet along with onion strips and garlic. Sauté for three minutes, or until onion begins to become translucent. Add all peppers to the skillet and cook, stirring occasionally, for 10 minutes. While the peppers cook, cut the tomatoes in half lengthwise and spoon out the seeds. Cut tomato halves into strips. Add tomato strips, thyme, paprika and sugar to the skillet. Stir well and reduce the heat to medium. Return the ham to the skillet. Cover and simmer 15 minutes.

Remove cover and cook, stirring occasionally, until mixture thickens, about five minutes. Remove thyme sprig. Add salt to taste.

Serve as a sauce for omelets, or as a bed for roasted pork tenderloin, grilled meats and poultry, or seared fish.