Silky Basque Peppers with Caramelized Onions (Piperade)
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Silky Basque Peppers with Caramelized Onions (Piperade) Serves 6 as an appetizer (3-4 as a side dish) 4 peppers (red, orange, or yellow) 3 Tbsp olive oil 2 …
This looks really good, like a sofrito, but with the onions and peppers in bigger chunks. Would it really only hold for a week? I feel like this would stay good for much longer.
Oh itlook yummy. I wish, I could taste it. Thank you for sharing. 😀
I can listen to her speak literally whole day.
I don't know about deglazing with water. Water has zero flavor. I'd use vodka or chicken stock. maybe vodka with a little base mixed in. Ooooh!!
I think you mean slimy.
прекрасные рецепты
The description was too good to be true to the extent that I was angry
It would be wonderful on rice as side to any plain meat dish— especially with baked chicken or pork chops.
Made this today! So good!
Hi Helen, I chance upon your youtube recently and I made this peppers w caramelized onions today, easy to follow & oh, so delicious, thank you for sharing ! Love from Singapore ! 🙂
Greetings from Dominican Republic! #Foodie here….LOVE your food styles!
Looks amazing
Hi Helen! Big fan of your channel! I tried this recipe today, the result is very good, спасибо большое за ваши рецепты!
Question: what is a "medium" onion in size and/or weight?
Привет! I just discovered your channel a couple of days ago and am addicted! My first video of yours was the Syrniki video and let me tell you, they have become my favorite breakfast, snack, and desert. My next recipe I am dying to try is Borscht both hot and cold versions. Thank you for a fantastic channel! Желаю здоровья и счастья
Looks yummy. Side note, i need to buy a stainless steel pan now lol,i have all the others you mention but not a stainless steel and I absolutely love browning my steak
Unrelated, how is your arm Helen?
I made this for breakfast with some ciabatta I rubbed with garlic and toasted with olive oil and rosemary- it was insanely flavourful, bright, and a great way to start the day
Beautiful!! I regularly make Pepperonata – this looks absolutely delicious!
Impressive channel
Hi Helen – I have an aluminum fry pan which I got at a restaurant supply store…would this work ? My other options are non stick, cast iron and enameled cast iron (LeCreuset)….thanks for the advice !
Such a good teacher!! Recipe looks delicious. It reminds me of our catalan-aragonese (spanish) escalibada, which is delicious!
You are hands down my favourite YouTube cook. Sending warm regards from Cape Town and I will be making this over the weekend xxx
Makina
it's something like ajvar
I absolutely will make it!! Looks amazing!
I forget that I'm watching a video on how to cook and feel more like I'm absorbed in a spellbinding education with your lessons. For that I'm eternally grateful.
Wow.
I'm definitely trying this
Just yesterday, I followed your caramelized cabbage recipe again and felt like I really nailed it. This is perfect timing for a next step to take – I can't wait to try this out!
Really appreciated the education on the proper pan, thank you
I made these today, incredible! I was a bit wary of the vinegar and salt (I NEVER salt my caramelized onions), but they both took the dish to a whole other level! Thank you so much! 🙂
I will be calling this Helen's Silky Peppers. I like it better!
I, too, I'm not a fan of green peppers. Have you tried it with real peppers instead of bell peppers? Do you suppose it would keep longer if you packed it in a jar and topped it with olive oil. Along similar lines why don't you see what you can do with ajvar. That is about my favorite relish in the entire world.
Thanks for the tip of adding vinegar to the spread. This is one of my great grandma and grandma recipes back in Africa. We dump it over fish and eat with rice. I actually cooked it 2 weeks ago. Back to the drawing/cooking board.
“Now burn the heck out of them!” Lol, now this I can do!😂😂
This looks delicious and I can’t wait to try it!
Thanks Helen!☺️
I almost didn't watch this one, but it's you so I figured it would be interesting regardless.
As usual I'm amazed by your sharp mind and thought processes. And yep, as I suspected I learned something. And, bonus after watching this I thought that those peppers and onions looked pretty good!
But you've convinced me it was a mistake leaving my beautiful stainless steel in storage and only bringing my cast iron.
Thanks once again!
Wow you spoke to my soul when you mentioned pepper seeds stuck everywhere 😅 Now I'll definitely grill more peppers, plus it's cold so it will be more endurable to turn on the oven
I made the last dish you posted and it was fantastic! I'm adding this one to my list for next week's Imperfect Food's delivery! I'm going to try it over some basic french bread and eggs over easy.
Beautiful recipe.
Aluminum pans also exist! And they brown the brownie bits browningly
Ok, this one's on the menu for Saturday. Can't wait to try it.