Sweet Peppers and Heirloom Tomato Pipérade
Created by: Executive Chef Kevin Hermann
Cook Time: 25 mins, Prep Time: 20 mins, Serves: 4
½C Extra Virgin Olive Oil (EVOO)
1lb Sweet Peppers, Julienne
1ea Red Onion, Peeled and Split Lengthwise, Chopped
2T Garlic, Chopped
½C Almonds, Toasted and Chopped
1T Smoked Paprika
1t Coriander, Ground
1T Sherry Vinegar
2 Pints Cherry Tomatoes, Cut in Half
1T Fresh Black Pepper
1. In a large sauté pan over medium-high heat add 3T EVOO, peppers, onions, garlic, and parsley. Cook mixture until onions begin to caramelize. Stir often.
2. Add almonds, paprika and coriander; turn to low-medium heat and fully incorporate. Allow mixture to cook for 5 mins, stirring constantly.
3. Add the sherry vinegar, remaining EVOO, cherry tomatoes and black pepper. Cook until liquid has reduced by half.
4. Season with sea salt.
Serve as a sauce for grilled salmon or tuna.