Go Back
–+ servings
Basque Piperade
Print Recipe
4.80 from 5 votes

Basque Piperade

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Course: Component
Cuisine: French, Spanish
Keyword: Basque, Piperade
Servings: 4
Calories: 115kcal

Ingredients

  • 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

Instructions

  • 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 and 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 them 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 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.
Nutrition Facts
Basque Piperade
Amount Per Serving
Calories 115 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 302mg13%
Potassium 364mg10%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 2g4%
Vitamin A 1780IU36%
Vitamin C 114mg138%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.