The pepper sauce, or piperrada is made with onions, peppers and tomatoes, although like most traditional dishes, ingredients and proportions can vary. Common variations in the sauce include garlic and/or Serrano ham. Piperrada sauce often accompanies grilled or roast meat or fish, particularly tuna or salt cod (bacalao). In the Basque Country it is also frequently served as a first course with eggs, called . Easy to prepare and full of flavor, this sauce can be made ahead of time and will keep well for several days in the refrigerator.
- 1 large onion
- 1 medium sweet red pepper
- 1 medium green bell pepper
- 2 cloves garlic
- virgin olive oil
- 2 ripe round large tomatoes
- 1/4 cup tomato sauce (optional)
- salt and pepper to taste
First, prepare the vegetables. Peel and julienne the onion and peppers. Finely chop the garlic. Cut each tomato into six to eight pieces.
Pour a few tablespoons of olive oil into a deep skillet 9-10 inches wide. Sauté the onion for 3-4 minutes. Add the peppers and garlic, and continue to sauté, adding more oil if necessary.
When peppers are softened, add the tomato chunks and continue to cook on medium until onions are almost caramelized and pepper are cooked.
Add a small amount of tomato sauce to create a smoother sauce. (Add a small bit of water to loosen vegetables from pan as you move them with a spatula.) Salt to taste.
Serve with fish, grilled meat or eggs. Accompany with slices of rustic bread.
More Traditional Spanish Sauces
Below are more traditional sauces from the various regions of Spain.
- Romesco Sauce Recipe - Salsa Romesco, from Tarragona.
- Spanish Garlic Mayonnaise Recipe - Alioli Sauce, from Cataluna.
- Spanish Tomato Sauce Recipe - Sofrito
- Cilantro Green Sauce Recipe – Mojo de Cilantro, from the Canary Islands.
- Red Pepper Sauce Recipe - Mojo Picon, from the Canary Islands.
Typical Dishes from the Basque Country
Below are some other typical main course dishes from the Basque Country: