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The Art of Flavour Sunday e-magazine


Basque Country Piperade with Roasted Peppers, Smoky Paprika, Garlic, Spanish Onion and Tomato. Salt Free option

Important: Before you start this recipe we strongly recommend you have the very best ingredients. Stale fruit, vegetables, herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 1 x Medium large Red Pepper

  • 1 x Medium large Green Pepper

  • 1 x Large Red Spanish Onion - cut into half moons

  • 1 x Teaspoons freshly ground Black Pepper - or more to taste. See note

  • 4 x Medium Tomatoes, peeled or 1 x Tin Italian diced Tomatoes - salt free

  • 3 x Large Garlic Cloves, minced

  • 1 x Teaspoon Mediterranean Oregano - ground

  • 1 x Teaspoon dried Thyme

  • 1 x Tablespoon Smoky Paprika

  • 1 x Teaspoon medium Chilli Powder - see note

  • The traditional Piperade recipe calls for piment d’Espelette chilli, however, due to difficulty in obtaining these French chillis, we have added the smoky paprika and the chilli powder. Add a little more smoky paprika to taste.

  • Salt is not really necessary for this recipe, however If you prefer add salt to your taste and diet


Heat the oven to 180c then roast both the Peppers until the skin starts to crinkle and becomes a little black in parts. Then remove from the oven, saving the juice and without burning your fingers, remove the top and seeds and cut into approx 4-5cm strips and set aside. You will now have an amazing smoky flavour from the peppers ready for the dish.

Next add olive oil to a medium hot heavy based pan and add the onions and garlic and cook to caramelise. Now add the freshly ground black pepper, dried thyme, oregano, paprika, chilli, tomatoes and the roasted red and green pepper strips including the roasting juice.

Gently stir then cook for 30 minutes until you reach your desired consistancy. The longer you cook allows the ingredients to lose their chunkyness and become more sauce like.

Important to taste as you go and if the ingredients are a little to sharp, add 1/2 teaspoon of brown sugar

As noted below this recipe may be prepared and refrigerated several days in advance. The perfect bonus.

Important: For maximum black pepper flavour, in a hot dry pan gently toast the peppercorns until you get a wonderful aroma in your kitchen - about one minute. Allow to cool then grind. You will now have turbo charged ground black pepper flavour for the dish. Wonderful. Note: Always use the very best quality peppercorns. Many peppercorns available are sadly with flat flavour.

Comments: This recipe may be prepared and refrigerated several days in advance, allowing you to concentrate on the main dish. The medium chilli powder and the spices are available from our Spice Shop go to SPICES