Making and Canning
Basque Sauce or Sauce Basquaise (Pipèrade)
This delightfully simple sauce from the
Basque regions of Spain and France may be
used for a multitude of different dishes. It is
normally served with a roasted or grilled
poultry, meat or fish. This recipe calls for
sweet Roma tomatoes and green pimentos;
however, you may use any mild, green
pepper.
Ingredients:
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Dinner:
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Canning:
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2 cups
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18 pints
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Roma Tomatoes
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6 whole
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15 pounds
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Green Pimentoes
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2
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5 pounds
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Onions
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1
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8 pounds
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Garlic (Optional)
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1 clove
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8 cloves
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Olive Oil
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1 tablespoon
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3/4 cup
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White Wine (Optional)
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1/4 cup
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1/2 bottle (37.5 cl.)
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Salt
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1/2 teaspoon
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3 tablespoons
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Pepper
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1/4 teaspoon
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1 tablespoon
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Lemon Juice
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For canning only
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3/4 cup
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1. Prepare ingredients. Coarsely chop the garlic, onions, pimentos, and tomatoes.
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2. Heat olive oil and sauté garlic. Add onions and sauté until transluscent.
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3. Add pimentos with seeds.
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4. Combine tomatoes (it is not necessary to peel or deseed).
Cook at medium heat for 45 minutes.
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