Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.Larousse, p. 804. The colours coincidentally reflect the colours of the Basque flag (red, green, and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic, or meats such as ham.
See also Lecsó Matbucha Peperonata Pico de gallo Qalayet bandora Salsa Sataraš
Notes
References Larousse Gastronomique (1998). Paris: Larousse-Bordas.
External links Piperade recipe on the BBC website