My Basque Piperade recipe is a mildly spiced stew of tomatoes, bell peppers, onions, and garlic, with the heat coming from the Espelette pepper. Originating 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, so I think it’s a decent substitute, but 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.
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 (substitute Jalapenos if needed)
- 4 Roma Tomatoes, peeled, seeds removed, ½ inch dice
- 5 Cloves Roasted Garlic, crushed and chopped
- 1 Yellow Onion, thinly sliced
- 2 Tablespoons Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Red Pepper Flakes
- ½ Teaspoon Paprika
-Roasted all pepper over an open flame until completely charred. Place in a sealed container and let steam until cool. Once cool, remove charred skin, remove seeds and cut into thin strips
-Peel tomatoes (see instructions below) remove seeds and dice into ½ inch dice
-Roast garlic (see instructions below) 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.
*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
*To roast individual clove 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