Recipe - Piperade [Master Recipe]

1/3 cup Olive oil
1 Three fourths pound Onions peeled, halved,
Cut
7 pound Peppers seeded, trimmed,
In
3 Jalapeno
1 One half teaspoon Salt or to taste
Black pepper Freshly
Ground (opti
Peppers seeded, slivered

Heat oil in heavy stock pot (or use 2 large, heavy pots) over high heat.
When it is rippling, add onions and saute, stirring frequently, for 2
minutes. Add peppers and jalapenos and saute, stirring frequently, for 5
minutes. Add One fourth cup water, cover pot, reduce heat to mediumlow, and
``sweat'' the mixture, stirring occasionally, until peppers are just
tender, 15 to 25 minutes. Add salt halfway through cooking time. When
mixture is cooked, season with more salt, if necessary, and pepper, if des
ired. Let mixture stand for 10 minutes before serving. Serve warm or hot,
about 1 cup per person, as a side dish. Refrigerate remaining piperade for
up to 5 days. Yields about 12 cups

Recipe By : MARIA CIANCI, Chronicle Staff Writer

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip