When it comes to peppers, there are few if any out there that have the kind of sacred recognition that the Piment d’E’spelette (or Espelette pepper) carries.
This spicy pepper is the star of our Espelette salt, a new offering from the flavor experts at Lafayette Spices! It’s bright, bold and beautiful and will quickly become your new go-to for seasoning your favorite dishes.
The Espelette Pepper has a storied past. It is grown in the French municipality of Espelette, in the Pyrenees-Atlantiques, a department in the southwestern corner of France.
It takes its name from the Pyrenees and the Atlantic Ocean. Covers the French Basque Country and Béarn. In 2000 the pepper was classified as an AOC product, a special French certification typically reserved for very important wines, cheeses and butters. It is based on the concept of terroir and a form of geographical protectionism.
The peppers themselves are sweet, slightly smoky, and only score a high of about 4,000 on the Scoville scale, considering them quite mild.
The most striking thing about these tasty chili peppers is perhaps their extreme versatility. When mixed with coarse Spanish salt, it becomes a recipe of greatness! It truly is the perfect accompaniment to fall cooking.
Piperade, a spicy tomato and pepper sauce from the French Basque region can be used as an ingredient for stews or to garnish a finished dish.
There are numerous variations when it comes to making piperade recipes and this is just one. The colors of the Basque flag – red, white and green – are represented in piperade.
This recipe contains both bell peppers and Anaheim peppers and uses a small amount of granulated sugar to soften the tangy flavor of the tomatoes and peppers.
The recipe couldn’t be simpler. Heat a drizzle of olive oil in a large skillet over medium heat. In the skillet, saute onions, peppers, garlic, Espelette pepper salt, paprika, garlic and sugar.
Stir occasionally until the vegetables are cooked, about 10 minutes. Add the tomatoes and simmer, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened. Taste the mixture and add more salt if necessary.
Make this recipe ahead of time to make any dishes you want to prepare during the week or if you have a special gathering with guests. Start preparing it immediately by cutting and deseeding the peppers, chopping the onion and crushing and mincing the garlic.
This can be done a day or so ahead and placed in separate ziplock bags or airtight containers and placed in the refrigerator. This piperade sauce is great with lamb, pork or a delicate fish like tuna or cod.
It can be served as an appetizer with crackers and in the Basque region you will typically find it served with eggs. A common variation of piperade is adding ham to the sauce. Delicious, flavorful, and fairly quick to prepare, this is a sauce you want to keep in your recipe repertoire.
When it comes to working with this precious seasoning, try to think outside the box. The peppers come from France and the salt from Spain: salt finds its place in almost every preparation you can imagine.
That is to say, push the boundaries a little.
This product of European origin can easily be used in preparations based on Asian, African and South American cuisine. Be creative and let your imagination run wild!
