Piperade Recipe
Piperade is a tomato-pepper sauce spiced with piment d'Espelette from the Basque region, comforting, versatile, and easy to make. Here is the recipe.
Servings: 4
Calories: 176kcal
Ingredients
- ¼ cup olive oil
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 medium yellow onion sliced
- 6 cloves garlic minced
- 3 medium tomatoes chopped (peeled, if desired – for canned, use 15 ounce canned diced)
- 1 tablespoon piment d’Espelette use paprika as a substitute
- 1 teaspoon sugar optional
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat the oil in a large pan to medium heat. Add the peppers and onion with a bit of salt to taste. Cook for 5 minutes to soften, stirring a bit.
- Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
- Add the tomatoes, piment d’Espelette (or paprika), sugar, dried thyme, bay leaf, and salt and pepper to taste.
- Stir, then reduce heat to medium-low. Cover and simmer for 20 minutes, or until the peppers soften up to your preference. Simmer longer for a “saucier” sauce.
Video
Notes
Add fresh chopped herbs for a flavorful addition before simmering, such as thyme, basil, or oregano.
Try a splash of white wine vinegar or red wine vinegar before serving for an acidic flavor pop.
Serve the sauce as-is, or chop or blend it for a more sauce-like consistency, if desired.
Try a splash of white wine vinegar or red wine vinegar before serving for an acidic flavor pop.
Serve the sauce as-is, or chop or blend it for a more sauce-like consistency, if desired.
Nutrition
Calories: 176kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 432mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2673IU | Vitamin C: 78mg | Calcium: 33mg | Iron: 1mg