Basque Piperade

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 07/30/19
Piperade bayonne
florianleroy/Moment Open/Getty Images
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 10 servings
Nutrition Facts (per serving)
68 Calories
3g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 68
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Protein 2g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large Spanish onion (chopped)
  • 1 green bell pepper (seeded and chopped)
  • 1 red bell pepper (seeded and chopped)
  • 2 Anaheim peppers (seeded and finely chopped)
  • 2 cloves garlic (crushed and finely chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon granulated sugar
  • 1 15-ounce can petite diced tomatoes

Steps to Make It

  1. Heat the olive oil in a large skillet over medium heat.

  2. Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.

  3. Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.

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