Complex, warming and highly prized, slightly smoky Piment D'Espelette is produced in the Basque region of Southern France. It adds depth to this traditional stewed pepper and tomato mixture, which can be served as a main dish, sauce or condiment. Here, it's used to top toasted French bread.

Prep time: 20 min

Cook time: 45 min

Total time: 65 min

Copyright Recipe © 2015 Woodland Foods


  • 5 Teaspoons Olive Oil, divided

  • 4 Ounces Thinly Sliced Prosciutto

  • 2 Cloves Garlic, minced

  • 2 Medium Yellow Onions, minced

  • 2 Tablespoons Minced Fresh Flat-Leaf Parsley

  • 1 Tablespoon Minced Fresh Thyme Leaves

  • 1 Hand-Selected Bay Leaves

  • 2 Medium Red Bell Peppers, thinly sliced

  • 2 Medium Green Bell Peppers, thinly sliced

  • Kosher Sea Salt Flakes, to taste

  • Ground Black Peppercorns Dustless, to taste

  • 1 (14.5-Ounce) Can Diced Tomatoes

  • 1/4 Teaspoon Granulated Sugar

  • 2 Teaspoons Piment D'espelette

  • 1 Loaf French Bread, sliced on the bias and toasted


  1. Place 1 tablespoon olive oil in large frying pan over medium heat. When oil shimmers, add half the prosciutto and cook, stirring occasionally, until browned. Remove from pan with slotted spoon and reserve.

  2. Return pan to stove, add remaining olive oil and heat over medium heat. When warm, add garlic and onion. Cook, stirring periodically until soft and lightly browned, about 8 minutes total. Add parsley, thyme, bay leaf and bell peppers. Season to taste with salt and pepper, stir and cover.

  3. Continue cooking, stirring every so often, until peppers begin to soften, about 10 minutes. Stir in tomatoes, sugar, reserved prosciutto and Piment d’Espelette. Taste and season with additional salt, as needed. Stir and continue cooking until flavors meld and juices have thickened slightly. Serve with French bread for dipping.