How to Make Piperade (Delicious Basque Pepper Sauce)
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- Опубликовано: 13 июн 2024
- 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:
- 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 - Хобби
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.)
Thank you so much 🙂
Yes same here I agree . Best recipe and simple to follow you can cook and follow along. And I'm from Poland and have no problem with the very clear sound.
I love these explorations of sauces and condiments from all over the world. nice work sir!
Thanks a lot!
Finished making Venezuelan Asado Negro for new years so i have leftover onions, small peppers peppers, cans of tomatoes, fresh thyme, etc... so i looked up peppers in my public library book and found this Pipérade. Looked it up on RUclips and found this. Fascinating channel. Thanks!
You are welcome - glad you are enjoying it!
Can't wait to make that for sausage and peppers, it looks so good!
This recipe makes a wonderful omelette filling.
Yes, great one!
Definitely something for mussels & clams & crawdads
Definitely wii try this with sausage & maybe keilbasa
Yes, very versatile!
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 😂
This gives me two ideas, Sheboygan style brats and an add to a sweet garlic italian sausage. Thank you!
You are very welcome, Denny! Glad to hear that!
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.
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!
Welcome, Bobby - enjoy!
I would be interested on seeing your version of chilaquiles - I bet it is an interesting approach from your side.
I do have that on the site, but should do a video for sure. www.chilipeppermadness.com/chili-pepper-recipes/breakfasts/chilaquiles-rojos-with-ancho-chili-sauce-recipe/
Omg, yes. Delicious
I love this!
Thanks!
That looks really good
Nice recipe. Thx
Most welcome 😊
Looks incredible. Chunky all day.
Thank you! I hope you will enjoy the recipe!
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 🌶️
I hope you like it! Yep, you can use a mix of paprika if you'd like. Enjoy!
Team chunky-smooth, so I guess that means I like it some place in the middle of the two 😂
Fair enough. Enjoy the recipe!
Mike! What kind of skillet are you using?
I got that pan from Made-In.
put some eggs in there for some Basque-style shakshuka, wait, you just said that 😮
Haha. Enjoy, Anne!
So it's just a caramelized trinity with tomatoes.