Making and Canning
Basque Sauce or Sauce Basquaise (Pipèrade)
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.
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.
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Click on: Sauce Basquaise Menu for other delicious recipes with this sauce
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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more about our
Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.
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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.