It is served here as a tapa in traditional Basque owned bars and Basque Restaurants.
They have a hint of “heat” … NOT heavy duty pungent, hot spice …
The 1st article posted has a lovely recipe for the Piperade. Each Basque region has their own take on the dish … (Vizcaya, Donastia, Álava) … As far as the French Basque Country, we were in Biarritz, which is a lovely coastal resort area.
My mother makes a dish with the Piquillo Red Peppers, a small pointy shaped Esplette and stuffs them with lobster or crab meat … They do export these to North America and they come in jars or tins (cans). They may be stuffed with crab or tuna salad.
However, if you are looking for “heat” - you should get the AIR DRIED GUINDILLAS which are in any Latin American Grocery …
Thanks for posting this @shrinkrap. My CSA box this week has a lot of green peppers (which I’m not a huge fan of) and a friend dropped of a few varieties of red peppers. Piperade sounds like a great way to use them.
They seemed spicier than typically described, I loved them, and I saved the seed, but I had a very difficult time peeling them, even after finding some articles about doing it. I also remember coveting the dried espelette. Heat would be nice, but I need to use the peppers I have. I think I have dried guajillo peppers, but not air-dried guandilas. I’ll have to look those up.
Biarritz is French and Basque speaking. However, he was a bitter chap and as tourists, most people in Biarritz speak English. These type of people are who they are ! Very ugly way to treat tourists visiting.
They sell them in Latin Markets … They are air dried and tiny horn shaped “heat” peppers and are common in GAMBAS AL AJILLO … (Red prawns with garlic and Guindillas) served in earthenware.
Common Spanish Tapa.