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  Current recipe focus: basque piperade
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.









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