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Sweet Pepper and Espelette Piperade


1 fresh espelette pepper

4 large sweet peppers

1 tablespoon olive oil

1 large onion, thinly sliced

4 medium tomatoes, coarsely chopped, liquid drained

3 cloves garlic, minced

2 teaspoons fresh thyme

2 teaspoons white wine vinegar

2 teaspoons honey

Salt and pepper

Bread, for serving


  1. Remove core and seeds from peppers and julienne. Keep separate.
  2. Heat oil in a large skillet on high. Add espelette pepper and onion. Sauté until soft, 6-8 minutes. Add the sweet pepper, tomatoes, garlic, thyme and cook a few minutes more.
  3. Lastly add the vinegar and honey, season with salt and pepper, stir, and cook a few more minutes.
  4. Serve spoonfuls on slices of freshly toasted or grilled bread.