*  Exported from  MasterCook II  *
 
                         PIPERADE* [Master Recipe]
 
 Recipe By     : MARIA CIANCI, Chronicle Staff Writer
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main Dishes                      Side Dishes
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           olive oil
    1 3/4  pounds        onions -- peeled, halved, cut
    7      pounds        peppers -- seeded, trimmed, in 1 strips
    3                    jalapeno    peppers -- seeded, slivered
    1 1/2  teaspoons     salt -- or to taste
                         black pepper -- Freshly ground (optional)
 
 
 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 1/4 cup water, cover pot, reduce heat to medium-low, 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
 
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 NOTES : Using one variety of pepper only -- say, green bell or red Gypsy
 -- can make a perfectly fine piperade, but a variety of colorful peppers
 looks festive and shows off the bounty of the summer harvest.  Serve with
 roasted chicken, grilled lamb cho ps and steaks, or as a topping for
 hamburgers and fish such as halibut or salmon. 
      The leftovers can be transformed into even more side dishes during
 the week with the help of condiments, such as capers and olives, or fresh
 herbs, such as thyme, oregano and basil.  Adding vegetables is another way
 to vary piperade during the week.  Tomatoes, sauteed squash, eggplant or
 greens, or boiled potatoes and green beans are delicious additions to the
 sweet peppers. Lamb, beef and chicken are fine partners for the piperade,
 as are fish such as halibut, salmon and orange roughy.