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  Current recipe focus: salsa vizcaina (VIzcayan sauce)
2 garlic cloves
2 medium-sized red onions, julienned
2 TBLSP breadcrumbs
5 pimientos choriceros
1 3/4 cups of vegetable stock
1 cup white wine
3-4 tsp extra virgin olive oil
sea salt

Roast and peel pimientos choriceros (this can be done in either an oven, or on a grill). Once cool, dice the peeled peppers finely.

Peel garlic cloves, and saute in a deep pan in a small amount of olive oil until just golden, then add the red onion and stir. Add sea salt and continue stirring until onions become translucent. Next, incorporate the breadcrumbs, then add the white wine and vegetable stock. Add the diced choricero peppers, and cook over low-med heat for about 15 minutes. Finally, over a bowl, pour the mixture through a foodmill and turn to obtain an even texture. Season with salt to taste.


Salsa vizcaina is used for many traditional basque dishes, particularly those originating in the province of Vizcaya, where choricero peppers are especially treasured. The most common uses are for marmitako; with cod; tripe; with braised white chard ribs; or even as a base for vegetable stews.








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