The most famous chile in France is piment d’ Espelette, or the Espelette 
pepper, and it has become a cultural and culinary icon in the French 
part of Basque country. At first the Espelette farmers formed 
cooperative enterprises to protect their interests, and eventually they 
applied to the National Institute for Trade Name Origins for an 
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was 
granted to Espelette peppers and products, giving it the same protection 
as more famous names, such as Champagne sparkling wine. Only ten 
villages are allowed to use the name “Espelette”: Espelette, Ainhoa, 
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur 
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000 
acres. Piperade is a colorful pepper sauce that is only spicy when made 
in the Basque region. This simple but delicious sauce is often served at 
the Celebration of the Peppers in the village of Espelette. Serve it 
over boiled potatoes and green beans.

Ingredients

1/2 cup olive oil
4 medium onions, chopped
3 cloves garlic
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled and chopped
3 tablespoons Espelette powder, or more to taste (substitute hot paprika 
or New Mexico red chile powder)
Pinch of thyme
Salt and pepper to taste

Instructions

Heat 1/4 cup olive oil in a large saute pan and saute the onions and 
garlic for 5 minutes, stirring occasionally. Add the bell peppers and 
cook over medium heat for 10 minutes. Add the tomatoes and Espelette 
powder and cook for 20 minutes, stirring occasionally. Add the thyme, 
salt, and pepper and transfer to a bowl. For a smooth sauce, puree this 
mixture in small batches in a blender or food processor.

This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.

Ingredients

• 1/4 cup olive oil

• 1 onion, sliced

• 1 clove garlic, chopped

• 4 green bell peppers, seeds and stems removed, finely chopped

• 2 red bell peppers, seeds and stems removed, finely chopped

• 1 ½ pounds veal, thinly sliced and then cut into 1-inch pieces

• 1/4 to ½ cup Espelette Puree

• 2 teaspoons freshly chopped thyme

• 2 bay leaves

• 1 cup beef bouillon

• Salt and pepper to taste

Instructions

In a large saute pan, heat the olive oil. Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasionally. Add the veal, Espelette Puree, thyme, and bay leaves, and saute for 5 more minutes. Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.