French🥫 Sauces & condiments

Piperade Sauce

Name: Piperade Sauce
Total time: 45 min
Cuisine: French
Ingredients: ~3 medium bell peppers (yellow, green, red); 1 large onion; ~2 tbsp butter; ~6-8 cloves garlic cloves; ~1 sprig rosemary; ~2 tbsp garlic olive oil; 2 tomatoes; 1 tsp smoked paprika; 1 tbsp sugar; ¾ cups red wine; 2 tbsp harissa; ~½ tsp salt; ~¼ tsp black pepper; ~1 tbsp sambuca

⏱ 45 min

A versatile and flavorful sauce inspired by the Basque region, featuring roasted bell peppers, caramelized onions, tomatoes, and aromatic spices. Perfect for pairing with fish, poultry, seafood, and scallops.

Adapted from a video by Chef Jean-Pierre

This Piperade Sauce Goes With Anything! | Chef Jean-Pierre

Watch on YouTube

Ingredients

bell peppers (yellow, green, red)can be pre-roasted or roasted until completely blackened~3 mediumest.
large onioncut into very thin slices1
butterfor sautéing onions, regular unsalted butter is fine~2 tbspest.
garlic cloveslarge cloves halved lengthwise, roasted with rosemary~6-8 clovesest.
rosemaryroasted with garlic~1 sprigest.
garlic olive oilfor roasting garlic~2 tbspest.
tomatoeslarge tomatoes, peeled or sliced into long strips

Steps

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1
Prepare the bell peppers by charring them over an open flame or under the broiler until completely blackened on all sides. Place in a covered bowl and let steam for a few minutes to loosen the skin.
2
Slice the onion into very thin strips. Heat butter in a pan and sauté the onion with a pinch of salt over medium-low heat, cooking slowly until caramelized to a golden brown.
3
Prepare roasted garlic by halving large cloves lengthwise. Toss with rosemary, garlic olive oil, salt, and pepper. Roast on a silicone mat at 300°F until completely softened.
4
Remove the charred skin from the cooled peppers by peeling away the blackened exterior. Remove seeds and white membranes by cutting along the membrane and rinsing gently.
5
Cut the peeled peppers into thin julienne strips and add to the caramelized onions.
6
Slice or cut the tomatoes into strips and add to the pepper and onion mixture.
7
Add smoked paprika, sugar, and red wine to the pan. Stir well and simmer to allow the wine to reduce and the sauce to thicken to the desired consistency.
8
Stir in harissa, a Moroccan hot sauce. Use 2 tablespoons or adjust to preferred heat level. This adds spicy depth to the sauce.
9
Once the roasted garlic is completely softened, remove the rosemary and add the garlic to the sauce. Continue cooking for about 10 more minutes until everything is very soft and well combined.
10
Taste and adjust seasoning as needed. Optionally add a small amount of sambuca for subtle background flavor. The sauce is now ready to serve with fish, seafood, or other proteins, or may be frozen for later use.

Piperade Sauce

Ingredients

Steps

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