Recipe courtesy of Anne Burrell

Yellow and Red Pepper Piperade with Marcona Almonds

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Olive oil, for sauteing and drizzling

2 cloves garlic, smashed and chopped 

1 Spanish onion, diced 

2 plum tomatoes, finely diced 

1 red bell pepper, finely diced 

1 yellow bell pepper, finely diced 

Kosher salt

1/2 cup crushed tomatoes, preferably San Marzano 

1 teaspoon red chile flakes 

1 teaspoon pimenton (smoked paprika)

1 to 2 teaspoons sherry vinegar 

1/3 cup Marcona almonds, toasted and finely chopped 

Chopped chives, for serving

Directions

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

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