40 minutes
A traditional sauté of peppers and tomatoes from the Ebro Valley, perfect as a warm accompaniment or a cool starter.
Large Onion, halved and thinly sliced
each
tablespoons
Bell Pepper, cored, deseeded, and cut into strips
each
Garlic Clove, thinly sliced
each
Ripe Tomatoes, peeled and coarsely chopped
0 lb
to taste
to taste
teaspoons
Extra Virgin Olive Oil, for finishing
drizzle
1. Initial Sauté
Heat the olive oil in a large skillet over a medium flame. Add the sliced onion and cook until tender and translucent, stirring occasionally to ensure even cooking.
2. Pepper Addition
Introduce the red bell pepper strips to the skillet. Continue to cook, stirring regularly, until they begin to soften.
3. Garlic and Tomato Incorporation
Add the garlic, and wait for the slices to just start to take on a golden hue. Quickly follow with the chopped tomatoes, a generous pinch of salt, freshly ground black pepper, and the sugar. Stir to combine.
4. Reduction and Final Cook
Allow the mixture to simmer gently, stirring occasionally, until the peppers are very tender and the tomato has reduced to a rich, jammy consistency.
5. Finishing Touches
Remove the skillet from the heat and let the chilindrón cool to room temperature. Before serving, add a final flourish with a drizzle of extra virgin olive oil for a luxurious finish.
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