I’ve said it before and I’ll say it again — Piperade turns even the humblest of foods into haute cuisine. Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe:
Thanks for watching! Tomorrow I will show you how to make Chicken Piperade — the famous (and very easy) Basque country dish. So please stay tuned!
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And here’s the printable (feel free to double or triple the ingredients):
Piperade
This French/Spanish "condiment" transforms every day foods into haute cuisine. Feel free to double or triple the recipe.
Servings: 4
Ingredients
- 4 large bell peppers of various colors, cut into julienne strips
- 1 medium onion, thinly sliced
- 1 or 2 cloves of garlic, finely minced
- Salt and pepper -- a pinch of each
- 1 teaspoon dried thyme leaves
- Olive oil -- about 2 tablespoons
Instructions
- Put the peppers, onion, and garlic in a large bowl. Toss to mix.
- Heat the oil in a large skillet set over a medium flame. Tip the pepper mixture into the skillet, and add the salt, pepper, and thyme. Toss the ingredients until all are slick with oil.
- Cover the skillet, lower the heat, and let the veggies cook until tender-crisp -- about 5 minutes.
- If you plant to freeze this condiment, first let it come to room temperature. Then seal in air-tight plastic bags or tubs. When frozen, Piperade will keep for months.
shirley welch says
Wonderful recipe ~ we are vegetarians at our house so this will be a perfect addition for a variety of dishes. Thanks for sharing ~
Layla says
Looks good, I am going to try it. How do you reheat it when you’re going to use it? I don’t want to overcook it into mush. Thanks.
Jane says
Just what I needed! I had a bunch of peppers that I was about to chop and freeze for later use (very handy) but this recipe is SO much more tasty and interesting, and it turned up just in time. Thanks!
Susan Iseman says
Thanks Kevin: So this week, I made the garbanzo brownies and the lettuce wraps sans chicken but with shrimp (twice!) and the hand sanitizer. You’re so helpful and your great sense of humor is another must have ingredient. Again, many thanks!
Carole says
Thanks I really like this recipe and I’m about to go make it now. Also liked your tips on avoiding seeds when cutting peppers
Andi says
Just a comment to let know that I’ve always loved and appreciated your blog. I’ve had your book on my wishlist for a while and when we get through this I’m gonna splurge and buy it when we get back to normal.
One silver lining is that this is a good time for the ambitious home cook to get to all of the complicated recipes that we’ve wanted to tackle, and the specialty kitchen appliances in our cupboards. Homemade pasta here I come!
Lauribeth says
Thanks Kevin! I have been paying a lot for a deli version of this at the grocery store. I love it with potatoes and eggs for breakfast.
Elan says
I didn’t realize this had a name – I’ve made it for years – almost everything I cook has peppers, onions, garlic, and olive oil. (sometimes I add mushrooms) I buy frozen organic cheese pizzas and always add this. Much better than those commercial pizzas that cost a fortune and don’t taste very good.
Myra Greenwood says
I make this almost every day for breakfast and add a bunch of power greens and top with a couple eggs or egg whites. Yum!
Arantza says
Hello, Kevin. My name is Arantza and I’ m writing you from the Basque Country. The Piperrada is a wonderful company, indeed. We cook the peppers a little more, until they are very tender.
Thanks a lot for wonderful insights and awesome pictures.
See you,
Arantza
Cornelia Vick says
I have a new email. Please change my address from [email protected] to
[email protected] Thank you, Kevin. I enjoy you every week !!!!
Robin says
There is an actual name and recipe for this! It’s what I do every time I have an over abundance of peppers from the garden. I’m just about out of last summer’s supply. I think I’ll plan for an over abundance this year!
Kristi says
This would be a great recipe to use during the summer when the peppers are coming in from the garden. And, shame on you Kevin, you should be using your own garlic from your garden. I’m sure you aren’t because you ran out, wink wink. Not because you like the convenience.
I will be definitely be putting this in the freezer!
Honeybee says
Since I (and all of us) am cooking from the food in the house I made this with frozen bell pepper slices I had in the freezer. It turned out delicious.
So far we have eaten it with eggs and rice for breakfast. I am thinking of topping tonights leftover marina pasta with it. I hope everyone reading this is healthy and your family too.
Sandra G. says
Superb recipe idea. Stuck in social isolation at home, there is nothing better to look forward to.
I love everything about it. I’ll probably cook it until the peppers are all soft and juicy.
Love your ideas, which are practical, simple and beautiful.
Catherine de Zwart says
Hi Kevin,
I made this while self-isolating (I’m baking and cooking everyday and loving it)
Anyway, the Piperade not only looks amazing, it tastes amazing! Thank you for sharing this recipe. I tried to send you a pic of the before cooking and after but couldn’t get it to work 🙁
So far, I’ve used it on homemade pizza (twice) and scrambled eggs and sausage/potato casserole.
The mixture is frozen and going fast!
Thanks for your yummy recipes and comic relief
Catherine,
friend from Canada
Kevin Lee Jacobs says
Hi Catherine – So happy!