Classic Basque Piperade

Originating from the Basque region of France, Piperade is a classic dish that combines sweet bell peppers, onions, and tomatoes into a hearty stew that can be a main dish, side dish or a sauce, adding a little je ne sais quoi to every meal. I love

to make this in the early fall with the peppers and tomatoes are at their peak and I'm ready for cozy comfort food.

Julia Child introduced the traditional Pipérade recipe with eggs to Americans in Mastering the Art of French Cooking. Although it is traditionally served with a french omelette or as the basque do with fried eggs on top, it is also amazing on top of  pasta, rice, wilted greens or polenta. 

Piment d'Espelette 

The secret ingredient that makes the dish really special is Piment d'Espelette, a sweet and spicy pepper from the Basque region. Called Piment d'Espelette because it is cultivated in the French commune of Espelette, Piment d'Ville is from the same seeds but locally grown in California and meticulously hand harvested in the small town of Boonville. The climate and soil in this little town is similar to the terroir of Espelette, France, making it an ideal place to grow this magnificent pepper that is the magic ingredient to Pipérade and much more.

COOKS NOTE

To peel tomatoes, score an X in the bottom of the tomatoes and briefly blanch in boiling water until the skin begins to wrinkle. Submerge the tomatoes in ice water for 5 minutes and then peel the skin off by hand.

Easy Basque Pipérade

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Category

Side Dish

This easy Basque Pipérade recipe adds just the right je ne se quoi to everything from eggs to pasta. 

Ingredients

• 2 cloves garlic, crushed

• 1 cup chopped onion

• 3 sliced bell peppers

• 4 peeled, seeded and diced plumb tomatos

• 2 teaspoons Piment d’Ville

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• ½ teaspoon kosher salt

• 1 tablespoon Seka Hills Arbequina Extra Virgin Olive OIl

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Directions

1. Heat olive oil and garlic in a sauce pan over medium heat and sauté 1 minute before adding the onion, bell pepper and salt. Sauté until the peppers are soft and the onion is translucent. (10-15 minutes)

2. Stir in the tomato, and seasonings. Cover and cook on medium heat until the tomatoes are the texture of a stew but the peppers still retain their shape. About 15 minutes.

3. Serve alone with bread or with eggs, pasta, rice, chicken or fish.

Recipe Note

This recipe can be refrigerated for up to a week.