Biscayan sauce

Karlos Arguiñano presents salsa vizcaína as a sauce from Basque cooking. His selected recipe combines choricero peppers, red onion, garlic and apple with vegetable broth and olive oil.

The peppers have their stems and seeds removed and are covered with hot water to hydrate. They are opened, and the pulp is removed, finely chopped and set aside.

The garlic, red onion and apple are peeled and cut. They are added to heated extra-virgin olive oil, seasoned with salt and cooked over low heat.

The pepper pulp and vegetable broth are added, and the mixture continues cooking. It is then transferred to a blender and blended thoroughly, with a fine strainer offered for a smoother finish.

The source describes the peppers giving the sauce its red color. Arguiñano offers it with foods such as cod, meat or vegetables, and also suggests it for cooked potatoes or filled pastries.