• Yield: 3 cups
  • Prep: 5 mins
  • Cook: 35 mins

Tony Eiguren's family originally hails from the Basque village of Lekeitio, on the Spanish coast. He and his wife, Tara, operate The Basque Market (thebasquemarket.com), a source for hard-to-find Basque ingredients, located in the “Basque Block” of Boise, Idaho. This is the Eiguren family's version of one of the most famous Basque dishes, which serves as a condiment, side dish or, when stirred into eggs, a main dish omelet.


2tablespoons olive oil
1-- green bell pepper, chopped (about 1/2 cup)
2-- red bell peppers, chopped (about 1 cup)
1small onion, finely chopped
2cloves garlic, crushed
5cloves garlic, thinly sliced
3large tomatoes, peeled and finely chopped (about 2 1/2 cups)
1teaspoon piment d'Espelette or sweet Spanish paprika
1/2teaspoon sugar
1/2teaspoon kosher salt
1/4teaspoon white pepper


  1. Heat olive oil in a large sauté pan over medium-high heat. Add peppers, onion and garlic; sauté until peppers are tender, about 5 minutes.
  2. Stir in tomatoes, piment d’Espelette, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 30 minutes.

Recipe by Charles Smothermon

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0.36
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 240mg
  • Potassium 500mg
  • Carbohydrate 13g
  • Fiber 3g
  • Sugars 7g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 140%
  • Calcium 4%
  • Iron 6%