Pipérade Basquaise


I have an affinity for tomatoes. I’m sure you’ve picked up on that by now. A recipe hailing from the beautiful French Basque country, this tomato-based dish holds a special place in my heart…


A great deal of our time in France was spent around the dinner table of their home in Bayonne and many of my inspirations are derived from our meals prepared by his wonderful mother. Served alongside sardines a la plancha, pipérade is the perfect accompaniment for this authentic rustic meal. A dish that is characterized by tomatoes (of course), peppers, onions and a specialty spice called piment d’espelette, the tartness of pipérade provides a perfect balance to the slightly charred taste of grilled sardines. It was such a memorable meal and I couldn’t wait for another opportunity to devour it once again.
Piment d'Espelette
Basque House

So you can imagine my excitement when his mom packed up the leftovers to bring with us on our trip to their cabin in the Pyrénées. All day long, while we were hiking, I couldn’t stop thinking about the pipérade waiting for us. That evening, we grilled a few links of saucisson over an open flame in their tremendously huge fireplace (large enough to fit me on a skewer and make a rotisserie!). And following strict instructions from his mom, we poached two eggs in our pipérade for another delicious rendezvous. Sitting in front of the hearth with my favorite Basque meal, a bottle of Margaux and the love of my life – I couldn’t have imagined anything better.


3 lbs. tomatoes, blanched and skinned
3-4 cubanelle peppers, diced
1 large yellow onion, diced
3 garlic cloves, minced
1/4 lb. serrano ham , cut in small pieces
1 tsp piment d’espelette or paprika
1/2 tsp sugar
salt & pepper to taste
  1. Using a strainer, squeeze out excess water from the tomatoes. In a medium pot, heat olive oil and saute onions until translucent. Next, add the peppers and garlic. Cover and stir occasionally. Once the peppers are soft, add the ham and saute for another 5 minutes. Remove from heat and transfer to a container. Keep warm.
  2. In the same skillet, add a little more olive oil and saute the tomatoes over medium heat. Add piment d’espelette and sugar. Reduce tomato mixture until it becomes a thicker consistency. Season with salt and pepper. Add the peppers and ham to the pot and simmer over low heat for another 10 minutes.

NOTE:  This recipe is not the authentic Basque pipérade since the Basque peppers are not available in the U.S. and sadly, customs probably would not be too keen on me smuggling some over!

2 Responses to “Pipérade Basquaise”

  • Robert-Gilles Martineau Says:

    Dear Friend!
    Greetings from theother side of the Pacific under an extinct volcano (name?)!
    I’m from Bourgogne, but I will forgive you the Margaux bottle!LOL
    Thank you so much for leaving a comment on my blog!
    Espelette chili pepper from Pays Basque is the only one awarded an AOC in France!
    I did not visit Bayonne unfortunately, but I did visit Biarritz and san Sebastian on the other side of the Pyrenees!
    Looking forward to reading more!
    A bientot et toutes mes salutaions a votre compagnon!

  • Dhale Says:

    @ Shizouka Gourmet: LOL! My boyfriend laughed when we read your comment! I’m sure he’ll have an opinion on here quite soon :). You’ll have to visit Bayonne some time despite your rugby rivalry. I hear the Fête de Bayonne is quite a spectacle and we’re planning on coming back next summer for it. We went to Biarritz and San Sebastian as well but I still prefer Bayonne (I’m obliged to have this loyalty!). Here’s a funny tidbit: There was an article in one of the NY magazines that said you could go skiing in Biarritz. Unless I missed something, I can’t imagine any seaside slopes. Did you see any 😉 ?

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