Piperade Recipe

• 2 tbsp Extra-virgin Olive Oil
• 1 large Spanish Onion (chopped)
• 1 Green Bell Pepper (seeded and chopped)
• 1 Red Bell Pepper (seeded and chopped)
• 2 Anaheim Peppers (seeded and finely chopped)
• 2 cloves Garlic (crushed and finely chopped)
• 1/2 tsp Salt
• 1/4 tsp Sweet Paprika
• 1/8 tsp Black Pepper (ground)
• 1/4 tsp Sugar (granulated)
• 1 (15 oz) can Tomatoes (petite-diced)

• Heat the olive oil in a large skillet, placed over medium heat.
• Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar for 10 minutes. Stir occasionally.
• Add tomatoes to the cooked vegetables. Allow the mixture to simmer uncovered for 15 minutes or till most of the liquid evaporates and the sauce thickens.
• Serve hot.