Let’s talk about how to make piperade, shall we? Basque cuisine is known for its wonderful flavors, influenced by both French and Spanish cooking, and for their use of Espelette peppers, which are hugely popular in the region. Basque peppers are pungent red peppers roughly as hot as an average jalapeno pepper. They are typically dried then ground into a powder, or piment d’Espelette, and used to season a myriad of dishes. This particular recipe we’re making today is famous from the area, called Piperade, made extra delicious with piment d’Espelette. Learn more about Espelette Peppers. Simmer longer for a “saucier” sauce. Tomatoes and Spices. Add the tomatoes, piment d’Espelette (or paprika), sugar, and salt and pepper to taste. Boom! Done! Your piperade is ready to serve. It smells wonderful, doesn’t it? So saucy and delicious. You’re definitely going to love this recipe. That’s it, my friends. I hope you enjoy this aloo gobi recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! You can serve it with ribbons of pasta, or use it to either braise meats or spoon over grilled meats. Serve it as-is for spreading over toasted crusty bread. I greatly enjoy this dish by adding thick sausages and simmering them until done, for a Basque-style Sausage and Peppers dish. You can also freeze it for 2-3 months, though freezing may affect the consistency a bit. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 10/20/23 to include new information, photos, and video. It was originally published on 9/21/22.
