A bright, simple traditional condiment from the Spanish Basque Country, made with piparras in vinegar, olive oil, a little garlic, and parsley. It is classically served with grilled fish, white meats, potatoes, or pintxos.
Ingredients
- 200 g piparras in vinegar from the Basque Country, in a jar
- 80 ml Spanish extra-virgin olive oil
- 20 ml apple cider vinegar
- 1 clove fresh garlic
- 0.25 bunches fresh flat-leaf parsley
- 2 pinches fine salt
Method
- Drain the piparras, reserving a little of their jar vinegar separately. Pat them lightly dry: they should remain supple and glossy without making the sauce watery.
- Remove the stems if present. Chop the piparras with a knife into small, irregular pieces: aim for a condiment texture, not a smooth purée.
- Peel the garlic, crush it with the flat side of a knife, then mince it very finely. If it is very strong or has sprouted, remove the germ to avoid pronounced bitterness.
- Strip the leaves from the flat-leaf parsley, dry them, then finely chop them. They should remain green and fresh, not crushed into a paste.
- In a bowl, mix the chopped piparras, garlic, parsley, and salt. Add the vinegar, then incorporate the olive oil in a thin stream, stirring with a spoon until the sauce is glossy and lightly bound but still rustic.
- Taste and adjust only with the reserved piparra vinegar if the sauce lacks brightness. It should be tangy, vegetal, slightly hot, and rounded on the palate, never aggressive.
- Let rest in the refrigerator before serving so the garlic, oil, and piparras meld. Stir again just before plating, as the oil may naturally rise to the surface.
- Serve cool but not ice-cold, spooned over grilled fish, steamed potatoes, an omelet, cold roast pork, or pintxos.
Nutrition
Per serving
- Energy
- 180.1 kcal
- Protein
- 0.09 g
- Carbohydrate
- 0.31 g
- Fat
- 20.01 g
- Fibre
- 0.09 g
- Calcium
- 0.53 mg
- Iron
- 0.03 mg
- Magnesium
- 0.51 mg
