My Basque Piperade recipe is a mildly spiced stew of tomatoes, bell peppers, onions, and garlic, with the heat coming from the Espelette pepper. This recipe originated in the Basque region on the borders of France and Spain. A Basque Piperade can be served as a side dish with meats, eggs or as I use it, as a component in my Ratatouille recipe.
As I live in Texas, I do not have any Espelette peppers, so I have substituted roasted Jalapeno pepper. The Scoville heat scale for both the Espelette and Jalapeno peppers are roughly around 4000 SHU, it’s a good substitute. If you have access to Espelette peppers, by all means, use them for your Basque Piperade.
I roast all the peppers and the garlic in order to bring out the best flavors of each of the ingredients. This is very important to the way I make my Ratatouille recipe (which I am making for dinner this evening), and the Basque Piperade is a major component.
Basque Piperade is a major component in my Ratatouille Byaldi recipe
This is my Basque Piperade recipe:
- 1 Red Bell Pepper roasted, seeds removed, long thin slices
- 1 Yellow Bell Pepper roasted, seeds removed, long thin slices
- 2 Espelette peppers roasted, seeds removed, long thin slices
- 4 Roma Tomatoes peeled, seeds removed, ½ inch dice
- 5 Cloves Roasted Garlic crushed and chopped
- 1 Cup Yellow Onion Thin sliced
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Paprika
- Roast all the peppers over an open flame until completely charred. Place in a sealed container and let them steam until cool. Once cool, remove charred skin, remove seeds and cut into thin strips
- To peel tomatoes, bring a saucepan of water to a boil, cut a small X on the end of the tomato. Place the tomato into the boiling water for approximately 45 seconds, remove with a slotted spoon and place immediately into cold water. Skins will come off with your fingers
- Peel tomatoes remove seeds and dice into ½ inch dice
- To roast individual cloves of garlic, I actually toast them in a dry skillet with the skin on. Heat a skillet to medium-high heat, place the garlic cloves in the dry skillet and cover, shake the skillet occasionally. After about 4-5 minutes remove the garlic and let cool
- Remove the skin from the roasted garlic, crush and chop
- In a medium-sized saucepan, place the olive oil and onion over medium-high heat, saute until soft
- Add garlic, tomatoes, and seasonings, bring to a simmer until tomatoes are soft, approximately 10-15 minutes
- Add peppers, return to a simmer, cover and remove from the heat.