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Bell Pepper Confits with Piment D’Espilette


I went insane for this last summer in San Sebastian. This scrumptious spread is perfect on just about anything. It can keep for up to 3 weeks in the fridge in a mason jar and actually is better the day after you make it. This is a pretty classic recipe, but please improvise on the spices. I love basil but parsley and scallions are delicious too!


  • 3 red bell Peppers
  • 4 cloves Garlic, crushed
  • 2 T dried Basil
  • 1 T dried Thyme
  • 1 t Pimente d’Espilette (you can use cayenne Pepper)
  • Salt and pepper to taste

Putting it all together

  1. Cut the Peppers in half, deseed, trim the ribs and place on a baking dish covered in foil.
  2. Distribute the Garlic, Basil, Thyme, and Chili Pepper, Salt and Pepper and drizzle with Olive oil.
  3. Tightly close the foil and bake for 45 minutes.
  4. Turn off the oven, but leave the Peppers to cool in the oven, with the package still closed.
  5. Drain, but keep the juices and remove the skin.
  6. Strain the juices and pour over the Peppers
  7. Put in a jar to store overnight.

Serving note: I like to purée the entire mixture or just give it all a rough chop. This makes it more of a spread .

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