Piperade
Serve as a chunky dip on crackers or arrange on crostini.

Ingredients
Serves 8
3 Tbsp canola oil
1 red or white onion, peeled and finely sliced
2 red capsicums, deseeded and finely sliced
2 yellow capsicums, deseeded and finely sliced
2 tomatoes, skinned and roughly chopped
pinch salt
freshly ground black pepper, to taste
sprigs parsley, for garnish
Method
Heat oil in a heavy-based frying pan over a medium heat.
Add onion and stir fry until soft but not browned.
Add capsicums and tomatoes.
Cover pan, reduce heat and cook for 8-12 minutes or until mixture becomes a soft, thick purée.
Add salt and pepper and stir. Place in jars and store in the refrigerator.
Serve on crostini or crackers, garnished with sprigs of parsley.
Variation: add some dried chillies for a spicier version.
Nutrition Information Panel
Per Serving [8 Serves] | |
---|---|
Energy | 293kj |
Protein | 1.1g |
Total fat | 5.3g |
- saturated fat | 0.6g |
Carbohydrates | 4.2g |
- sugars | 4.1g |
Fibre | 1.1g |
Sodium | 16mg |