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Piperade Recipe (Basque Pepper Sauce)



Piperade is a tomato-pepper sauce spiced with piment d’Espelette from the Basque region, comforting, versatile, and easy to make.

TIMESTAMPS

0:00 Piperade Recipe
0:35 Cooking Station
1:25 About the Peppers & Variations
3:46 Simmer the Sauce
4:42 How to Customize
5:20 Almost Ready
6:02 Serving Ideas
6:59 Taste
7:28 More Recipes

THINGS YOU’LL NEED:
FOR THE FERMENTED VERSION
– 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

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I had so much fun making this! What other videos would you like to see?

-Mike

#spicyfood #recipevideo #cooking

16 Comments

  1. jeremy lydiard

    I would use half the capsicum and substitute the other half with manzano / rocoto chillies. because in New Zealand the capsicums are still expensive (seasonal) and I have a 10yo rocoto plant with a hundred chillies on it 😂

  4. Wayne D

    Definitely something for mussels & clams & crawdads
    Definitely wii try this with sausage & maybe keilbasa

  6. Otis Key

    I would be interested on seeing your version of chilaquiles – I bet it is an interesting approach from your side.

  7. Ronald Yeater

    Sup mike, looks great, I will try both ways, love a dish never heard of lol. The paprika can use sweet, smoked, hot, mixed? A dish can make a lot of and split the spice, the pasta suggestion is spot on bro👊, I was thinking shakshuka eggs when came together 🙉🙈😂, I'm just thinking cheesey grits/polenta 🤔, brain is like 😶‍🌫️ because waiting for dinner lol. Tyvm tc 🌶️

  12. Aaron Flohre

    I follow and have cooked a lot of YT recipes. Your recipes and style of cooking are my favorite. Akin to a spirit animal, you are my spirit chef.
    (edit: sorry it got weird there, but I just finished eating your chicken tortilla soup recipe and my taste buds are still in heaven.)

  13. Justin A.

    Team chunky-smooth, so I guess that means I like it some place in the middle of the two 😂

  14. Diane Ladico

    That looks wonderful and the timing is perfect. I can't tolerate a lot of heat so I like recipes that have enough flavor without the fire. I've taken the last of the peppers from my garden and some just too hot for me to eat raw so I will incorporate a few into this.
    We're pretty much all veg here so this will surely elevate grilled tofu wraps and veg and mushroom burgers. Thank you.

  15. Bobby

    I can see a lot of uses for this, and look forward to trying it soon.
    Adding a touch of wine, or less wine & a bit of sour cream all like sound great variations. Thanks!

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