home - | - about - | - chefs - | - in season - | - news - | - shop -






in season : links
--> what's in season
--> recipes


  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.

½ cup olive oil
1 white onion, sliced thin
5 garlic cloves, crushed
6 red + green piment bayonne; seeded and julienned
5 red tomatoes (about the size of an orange); peeled and chopped
½ tsp honey* (optional)
½ tsp piment basquaise® or piment d’espelette
1 bay leaf
Sea salt

In a large cazuela (preferred), casserole, or sauté pan, warm olive oil on med-high heat. Add the piment bayonne, onion, and garlic; sauté for about 5 minutes until onions & garlic are golden. Stir in tomatoes, honey, piment basquaise®, and bay leaf. Season with sea salt to taste; then bring to a boil, stirring occasionally. Once boiling, immediately reduce heat to a simmer; cover and cook for 20 minutes. Remove cover and continue cooking for about another 5-10 minutes to thicken to desired consistency. Remove bay leaf & serve.

…we use it as a side dish with tuna or cod, and sometimes as a sauce (especially for chicken or morcilla), or even drop in some quail eggs during the last 3 minutes of cooking, served on its own.









©2003 - 2014 viridian farms LLC, Dayton, Oregon. All rights reserved. www.viridianfarms.com | t. 503-830-7086 | info@viridianfarms.com