Sweet piquante peppers are most often known by the brand name "peppadew." They are actually cherry tomato shaped peppers originally from South Africa, commonly sold in jars, pickled. They are sometimes referred to as sweet red cherry peppers and the ones I get from Trader Joe's are from Mexico and are labeled "Peri Peri Peppadrops." No matter what name they are called, their round shape just begs to be stuffed, but they can also be sliced and served on pizza, in sandwiches, salads and the like. I never had sweet piquante peppers until I tried them in an award-winning peppadew flavored havarti from Roth Kase. I liked the cheese so much I ran out and bought a jar of the peppers!
Sweet piquante peppers were "discovered" in 1993 and sold in the US since 2002, so there aren't all that many recipes using them. Here on Epicurious there is just one lone recipe, for Roast Pork Sandwiches with Sweet Peppers and Arugula, although there are over 100 recipes if you search for "cherry peppers." Stuffing them with cheese seems to be popular, and I like the idea of using them the way you might use piquillo peppers with a kind of brandade filling. One great suggestion I saw recently was for pureeing them with almonds, garlic and olive oil and spreading them on crostini.
A blogger, Chef John of Food Wishes stuffs them with sausage. I think just stuffing them with goat cheese is probably the easiest way to serve them and you could add any number of other ingredients like thyme, capers, olives or chives to change thing up a bit. Popular South African food blogger, Jeanne of Cook Sister! shares a recipe for Feta Stuffed Peppadews adding some saltiness to the sweet and sour peppers. Their bright red color seems very festive. Perhaps they could be used for a recipe over the holidays? I'm still pondering ways to use them...
Roast Pork Sandwiches with Sweet Peppers and Arugula
Bon Appétit | February 2007
Yield: Makes 4 servings
Peppadews, small peppers from South Africa, add a briny-sweet note. Look for them in jars or in the deli section of some supermarkets and at specialty foods stores. You can order them from igourmet.com or amazon.com.
- 2 small garlic cloves, smashed
- Coarse kosher salt
- 4 teaspoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 teaspoons minced fresh thyme
- 2/3 cup mayonnaise
- 1 20- to 24-inch-long crusty baguette
- 4 (1-inch-thick) pork chops reserved from Pork Rib Roast with Fig and Pistachio Stuffing , cut from bone, very thinly sliced horizontally
- 12 Peppadews or cherry peppers from jar (about 2 ounces), halved lengthwise, seeded, flattened
- 1 small red onion, very thinly sliced
- 2 cups arugula (about 2 ounces)
Place garlic cloves in mortar. Add pinch of coarse salt and smash with pestle until paste forms. Alternatively, press garlic into small bowl; add coarse salt and mash with back of spoon to form paste. Whisk in lemon juice, then olive oil and thyme. Whisk in mayonnaise. Season with salt and pepper.
DO AHEAD Garlic mayonnaise can be made 1 day ahead. Cover and chill.
Spread cut sides of baguette pieces with garlic mayonnaise. Divide pork among bottom pieces of bread. Layer Peppadews, onion slices, and arugula atop pork. Add baguette tops to sandwiches and serve.
Have you used these peppers? How would you suggest serving them?
By Amy Sherman
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