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piperrada

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Piperrada (pronounced "PEEP-uh-raw-duh") is a salsa-like condiment from the Basque region of Spain made with tomatoes, bell peppers, onion and a unique paprika called 'piment d'Espelette' (made with Basque-grown red Espelette peppers). It's served at Tapas Bars as a snack food, usually served as a salsa with baguette slices to scoop up the delicious spicy sauce. Some families will make it at home as a side dish (to go with seafood, chicken or egg dishes). Or they'll add a bit of ham and serve it as a spicy main dish. If you can't find piment d'Espelette, use a spicy-hot paprika.

yield serving(s)
prep time 10 Min
cook time 35 Min
method Saute

Ingredients For piperrada

  • 3 lg
    plum tomatoes, peeled and coarsely chopped
  • 3 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 2 md
    green bell peppers, seeded and chopped
  • 1/2 tsp
    salt
  • 4 cloves
    fresh garlic, minced
  • 1/2 tsp
    sugar
  • 1 Tbsp
    fresh flat-leaf parsley, chopped
  • 1/2 tsp
    piment d'espelette (or hot paprika is a good substitute)
  • 1
    baguette (such as country-style french or rustic italian)

How To Make piperrada

  • 1
    Add enough water (about 3 to 4 inches) to a saucepan to cover the tomatoes completely. Bring water to a brisk boil.
  • 2
    Cut about 1/4 inch off the bottom end of each tomato so they'll stand upright without tipping over. Add tomatoes to boiling water and leave for 30 seconds or until the skins begin to wrinkle and peel near the bottom edge (where they were sliced). Place tomatoes in a small colander and rinse with cool running water. Peel off skin with your fingers, and roughly chop each tomato. Set chopped tomatoes aside.
  • 3
    Heat oil in large skillet over medium heat until hot but not smoking. Add the onions, peppers and salt, and sauté about 10 minutes, stirring frequently, or until peppers are soft. Add garlic and sauté 1 more minute.
  • 4
    Reduce heat to medium-low. Stir in tomatoes, sugar, and piment d'Espelette (or hot paprika), cover skillet and simmer about 15 minutes. Remove cover and continue to sauté for 5 more minutes or until the sauce is slightly thickened and the consistency of a salsa or condiment relish.
  • 5
    Cut the baguette into thin slices, and arrange slices on a serving platter.
  • 6
    Just before serving, garnish the Piperrada with chopped parsley, and serve with baguette slices.
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