Green Chile Piperade
This American Southwest take on a traditional Basque dish uses green chiles, which come in a range of heat intensity. Most green chiles found in supermarkets outside the Southwest are mild.Authentic piperade is seasoned with Bayonne ham, instead of bacon, and powdered Espelette pepper. Oh, and it’s also cooked twice as long as our version, making a pepper stew, rather than a sauté.
