Basque Cooking in the US - Substitution for piment d'Espelette ?!
Basque Cooking in the US - Substitution for piment d'Espelette ?
A Basque acquaintance recently served her mother's Piperade recipe, and I LOVED it. I've found what appears to be an authentic recipe on line, but it calls for 1/8 teaspoon of piment d'Espelette, which I understand is a pepper. Is this something found in one's local grocery store, or will I need to find a specialty shop/on-line? Does it come in a jar?
Is there something similar that I could substitute? Here's the recipe:
1/2 cup olive oil
1 small onion, finely sliced
6 anaheim chiles, seeded and finely sliced
6 garlic cloves, peeled and crushed
6 ripe tomatoes, peeled, seeded and chopped
1 teaspoon sugar
1/8 teaspoon piment d'Espelette
1 bay leaf
salt and freshly ground white pepper
Heat olive oil in large saute pan over med-high heat. Add chiles, onion & garlic and cook 5 minutes. Stir in tomatoes, sugar, piment d'Espellete & bay leaf. Season with salt & pepper & bring to boil, stirring constantly. Reduce heat & simmer 25-30 minutes. Remove & discard bay leaf.
Answers:
looking at the recipe I'm thinking it is similar to pimento or paprika?
From the following website... you can use Hot Paprika...
"About the same heat scale as hot paprika, the Espelette pepper is regarded by the French as a four on the scale of one to ten. In fact, hot paprika powder can be substituted, as can New Mexico red chile powder."
http://www.fiery-foods.com/dave/espelett...