• chopped, it is used to season piperade
• it is used as part of the curing process for the famous Bayonne hams
• in omelets
• in ratatouille
• in veal, rabbit or lamb (Axoa) stews
• with grilled or Spanish-style fish
• in salads with tomatoes and onions
• it is also used to spice sausages, pâtés and other charcuterie products
• puréed or made into a sauce, the chilies can replace hot mustard in some dishes.

Scoville Scale
There are a dozen varieties, including green, young and mild. Heat-wise, Espelette chilies fall between cayenne peppers and sweet peppers and have a relative heat rating of four out of ten on the Scoville scale.

Variations on a theme
These days many companies sell Espelette chili in various forms, beginning with ground Espelette chili. Made with mild red chili from the Basque country, vegetables and spices, the blend mitigates the heat of the Espelette chili, highlighting instead its flavor and aroma.

as a purée
for an aromatic sauce with a strong flavor

In Basque country, it's common to make mayonnaise, replacing the mustard with chili purée: here it's called "Bayonnaise." Can be used with crème fraîche, fresh white cheese and even yogurt, when deglazing or making hot sauces.

powdered
When ripe, once it has turned red and spicy, it is dried and ground. It is the result of a slow drying of the chilies, followed by a brief stint in the oven to complete their dehydration before the final grinding. It can then be used in place of black pepper to give an invigorating kick to various recipes without altering their flavor. Can be used in place of any chili powder, or even mustard, on grilled meats or in sauces, as well as in pasta, rice or potato dishes, or in eggs, sandwiches or salad dressings.

Garnish the borders of plates with Espelette chili when serving hot or cold meats, fish or roasts.

creamed
for a spicy, flavorful sauce. This method is less hot than a simple purée of Espelette chili. It can be used as a spicy mayonnaise with crudités, fish, hot or cold meat or on toasted bread, or to give flavor and color to pasta.

in brine
whole Espelette chilies and mild Basque peppers are prepared in brine

in vinegar
for young Espelette chilies

If you're in Basque country, make a point of stopping in Espelette because, like the chilies that grow there, the village has a unique flavor. It's also a center for raising Pottocks, sturdy little horses that were once used in English mines.