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

Click the vegetable name below to learn more about it:

• Capsicums - Rapikama
• Onions - Riki/Aniana
• Tomatoes - Tōmato
• Fresh herbs, flowers - e.g. Tāima, Pāhiri, Pāhiri