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“This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen.”
1hr 10mins
2-3 cups

Ingredients Nutrition


  1. Heat oil in a large saucepan over high heat.
  2. Add onions, peppers and garlic.
  3. Reduce heat to medium-high and saute until golden, about 10 minutes.
  4. Add remaining ingredients and bring to a boil.
  5. Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
  6. Working in batches, transfer to a food processor or blender and puree until smooth.
  7. This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.

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