• 15 ripe tomatoes
  • 10 to 12 peppers Biper Eztia green
  • 2 onions
  • 2 cloves of garlic
  • Oil
  • Thyme
  • laurel
  • sugar
  • salt
  • Espelette pepper (medium hot chilli pepper)


  1. Chop the onions into small dice; peel and crush the garlic cloves.
  2. Boil and peel the tomatoes, then chop coarsely while removing seeds.
  3. Cut lengthwise and remove seeds of sweet peppers Biper Eztia, then cut into pieces of about 5 cm long.
  4. In a skillet, add a tablespoon of oil and put cold garlic. Heat.
  5. When scorched, remove, and then cook fast and hot the peppers 2 min. Reserve.
  6. After about half an hour, when the sauce thickens, add the peppers and cook together a quarter of an hour. Cut the acidity progressively by adding sugar if necessary.

Keywords: piperade