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.
We prefer sweet Roma tomatoes and
green pimentos; however, you may use
any tomato and a mild, green pepper.
Ingredients:
|
Dinner:
|
Canning:
|
| |
2 cups
|
18 pints
|
Tomatoes
|
6 whole
|
15 pounds
|
Green Pimentoes
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2
|
5 pounds
|
Onions
|
1
|
8 pounds
|
Garlic (Optional)
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1 clove
|
8 cloves
|
Olive Oil
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1 tablespoon
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3/4 cup
|
White Wine (Optional)
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1/4 cup
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1/2 bottle (37.5 cl.)
|
Salt
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1/2 teaspoon
|
3 tablespoons
|
Pepper
|
1/4 teaspoon
|
1 tablespoon
|
Lemon Juice
|
For canning only
|
3/4 cup
|
|
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- If desired, blanch and peel tomatoes.
- Coarsely chop the garlic, onions, pimentos, and tomatoes.
- Heat olive oil and sauté garlic.
- Add onions and sauté until transluscent (approx. 15 minutes for canning batch)
- Add pimentos with seeds.
- Combine tomatoes (it is not necessary to peel or deseed).
- Cook at medium heat for 45 minutes.