Piperade

• 1/2 cup olive oil
• 1 small onion, finely sliced
• 6 anaheim chiles, seeded and finely sliced
• 6 garlic cloves, peeled and crushed
• 6 ripe tomatoes, peeled, seeded and chopped
• 1 teaspoon sugar
• 1/8 teaspoon piment d'Espelette
• 1 bay leaf
• salt & freshly ground white pepper

1. Heat olive oil in a large sauté pan over med-high heat.
2. Add chiles, onion and garlic and cook for 5 minutes.
3. Stir in the tomatoes, sugar, piment d'Espelette and bay leaf.

4. Season with salt and pepper and bring to a boil, stirring occasionally.
5. Reduce heat and simmer for 25 to 30 minutes. Remove and discard bay leaf.