"Peppadew" Peppers

These are sweet, spicy peppers that I like to use in pasta, on sandwiches, in salads, cocktails (see below), or just to snack on. Don't discard the brine when you open a jar- it's great for dressings!


4 C small red peppers
3 C cider vinegar
3/4 C sugar
1 1/2 tsp cayenne pepper
1/2 tsp black peppercorns
1/4 tsp turmeric
2 cloves garlic, crushed
3 Tbs olive oil

Remove the tops from the peppers and scrape out the seeds. In a frying pan over high heat, "blister" the skin of the peppers. Allow to cool and then remove the skin. In a large pot, bring the remaining ingredients to a boil, then add the peppers and simmer for 5 minutes. Pour into sterilized jars, leaving 1/4 inch at the top of the jar. Top with 1 1/2 Tbs olive oil and seal in a canner.

For a cocktail recipe using these peppers, click here.