THIS MIGHT BE GREAT ON PASTA. RIGHT NOW WE'RE USING IT FOR FISH AND CHICKEN.
3 tablespoons olive oil
1/2 cup finely diced yellow onion
1 teaspoon minced garlic
1/4 cup small diced Serrano ham or prosciutto
1/2 cup small diced red bell pepper
1/2 cup small diced yellow bell pepper
1 cup fresh tomato, peeled seeded and diced
1 teaspoon chopped fresh thyme leaves
1/2 cup red wine
1 tablespoon chopped parsley
fine sea salt and freshly ground pepper
Espelette pepper*(or hot Hungarian dried)
Heat oil in a heavy pan. With a food processor, process onions & garlic to a paste.
Sweat until tender over medium low heat. Now process the ham and peppers into a rough dice. Saute in the onions/garlic mixture till peppers are soft. Dice the tomato in the food processor and add to the pan, stirring often for 20 minutes on low heat.
Add the red wine and reduce over medium heat until most of the liquid had evaporated. Stir in the chopped parsley and season to taste with salt, pepper and Espelette pepper. This can be done the day before and sit in the refrigerator till needed.
*The Espelette pepper (French: Piment d'Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.[1] On 1 June 2000, it was classified as a AOC product and was confirmed as a APO product on 22 August 2002.
The Johnson Family Cookbook