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Yellow and red pepper piperade with marcona almonds recipe

Yellow and red pepper piperade with marcona almonds recipe

By Ava Garcia
25’ Prep time
25’ Cook time
50’ Total time
349 Calories
4 Serving
Ava Garcia 0 Followers

Step by Step

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Step 1

In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
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Step 2

Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

Ingredient

  • Bell pepper
    Bell pepper
  • Onion
    Onion
  • Pimenton (smoked paprika)
    Pimenton (smoked paprika)
  • Bell pepper
    Bell pepper
  • Tomatoes
    Tomatoes
  • Red chile flakes
    Red chile flakes
  • Crushed tomatoes
    Crushed tomatoes
  • 2 teaspoons sherry vinegar
    2 teaspoons sherry vinegar
  • Marcona almonds
    Marcona almonds
  • Garlic
    Garlic

Nutrition Facts

View nutrition facts
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