Make Pipérade In Minutes

This classic French dish is both a condiment and a sauce.  It's the Swiss army knives of food, adding a little je ne se quoi to everything from eggs to pasta. Julia Child introduced the traditional Pipérade recipe with eggs to Americans in Mastering the Art of French Cooking. Although it is traditionally served with eggs it also makes an amazing pasta sauce, tops wilted greens or polenta. 

The secret ingredient that makes the dish really special is Piment d'Espelette, a sweet and spicy pepper from the Basque region. We're using a local California version called Piment d'Ville. This is a very basic recipe and although chefs call to blanch and peel the tomatoes we don't get that fussy.  From wilted greens to eggs and even chicken Pipérade will make your weekday meal anything from ordinary.

1.  Heat olive oil and crushed garlic in a sauce pan over medium heat.

2.  Add 2 cups roughly chopped onion.

3.  Add 2 cups roughly bell pepper (classically you use all 3 colors, red, green and yellow)

4.  Saute till soft but not brown.

5.  Stir in 2 cups seeded chopped tomato and 2 teaspoons of Piment d'Ville (a local California grown version of Piment d'Espelette).

6.  Cook until most of the water from the tomatoes has evaporated.

Piment d'Ville Espelette PepperPiment d'Ville Espelette Pepper


This sweet and spicy Basque pepper is locally grown in California and meticulously hand harvested by farmer Nacho in the small town of Boonville. Prized by chefs, Piment d'Espelette was only available imported from France until a Napa Valley chef committed to sustainability made it his mission to bring the seeds to his own farm. 

Called Piment d'Espelette because it is cultivated in the French commune of Espelette, Piment d'Ville is grown from the same seeds. 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 so many recipes. Basque Chefs call Piment d'Espelette "the third spice" and use it in their cooking as often as they use salt & pepper. The Piment d'Ville pepper is sweet and spicy, warm not hot. It's adds a just the perfect splash of flavor to your favorite dishes.


It all started with a crazy chef. When it comes to sourcing his ingredients, Johnny wants the absolute best and is unwilling to compromise quality. The restaurant was going through a pound of imported Piment d'Espelette every month until he decided to make even his favorite seasoning "farm to table."

Nacho, a farmer whose expertise began during his childhood farming with his father in Mexico. Nacho believed everything should be done the old-fashioned way, completely by hand. He experimented for 3 years with traditional growing and drying methods.The farm grows the peppers organically using traditional methods. 

Small continual harvests span a four-month period from September to December while the peppers are picked, dried, de-stemmed and de-seeded all entirely by hand. Then Nacho smiles with pride as he grinds the dried chiles bucket by bucket.Johnny, the chef who insisted that this pepper be grown locally in California, is part of the family who initially opened the world renowned 3 Star Michelin restaurant, French Laundry in Yountville, CA. With good food in his heart and his heritage, you can trust that this is definitely something special.

This versatile seasoning adds just the right zing to everything from avocado toast to roasts and French chef use it for everything.

Smoked Salmon Piment D'Villed Eggs

  • Non GMO. No Pesticides. Farmed the old fashioned way.

  • Hand harvested, dried and packed in Boonville, California

  • Supports Local Farmers and Artisans

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Customer Reviews

Based on 8 reviews
Julie Shaffer

Piment d'Ville Espelette Pepper - Original Flavor

Tameron Keyes Keyes

Piment d'Ville Espelette Pepper - Original Flavor


Love this addition to the spice cabinet. While staying in I have cooked a lot of beans, rice, and vegetables. This gives a great geo-location flavoring. A little sweet, a little bit spicy, wonderfully fragrant, and a great variation on my peppery tour. Will buy more.

Matthew Radish
Piment d’Ville Espelette Pepper.

Seasoning without the concern of salt.

James J
Go Boonville, CA

I just finished putting it on some corn-on-the-cob my daughter prepared just when this review request arrived - perfect timing. Just like most things, Piment d’Ville Pepper made a common dish, uncommon. Highly recommended, purchase straight-away.

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