Piperade, with one “r” for the Gascon and French or two “rr” for the Basque and Spanish, is not as complicated as its spelling might imply. In its simplest form, piperade is a saute of peppers, onions and tomatoes seasoned with a touch of cider vinegar and ground piment d’Espelette (a specific pepper from the French Basque region). This concoction makes an excellent pintxo on toasted bread or accompaniment spooned over fish, eggs or steak.