Piperade Recipe | The Lodge at Woodloch’s Signature Dish

Ingredients

• 6 bell peppers, preferably a mix of red and orange
• 1/4 cup extra virgin olive oil
• 2 medium onions, thinly sliced
• ½ pound tasso, cut into thin strips or julienne
• 1 bulb fennel
• 1/2 tsp. salt
• 4 cloves garlic, minced
• 1 can tomato paste
• 1 tsp. sugar
• 1 1/2 Tbsp. smoked paprika
• 1 small container of chicken glace