Since 2003, Peppadew has been a staple in this American girl’s expat life.
I won’t lie to you, it’s incredibly challenging not to call a piquante pepper a Peppadew, the brand is synonymous with their flagship product.
That little, red, sweet and sour, deliciously crunchy, tender, magical pepper was an eye-opening burst of flavour the very first time I had it. It was a rarity back in the states 10 years ago and the only place to get the tangy bite was when I’d visit South Africa.
Now, it’s nostalgia wrapped into a single serving and when a piquante pepper is in view, something happens in my mouth that’s really quite awesome; salivating preservation of years passed spent visiting this second home.
Then the picture of that red pepper logo leapt across the ocean, and I saw it for the first time at my local grocery store in West Palm Beach, Florida; like it’d been there all along. I still bring them home from SA though, to a mother who eats entire jars at the time, and then complains of a tummy ache.
It’s strange how the history of this pepper traces back to my roots of travel and has come around again, and again, and, again.
Now, I discover that Peppadew has gone pickled in an attempt to provide premium pickled products to the South African market. People can say jalapeño correctly (soft j) and eat pickled onions that are mild or hot, or halved jalapeños too. The Mexican cooking opportunities are expanding, and nachos were pretty much all I could think about when they were talking about this jar of hot jalapeno slices.
They didn’t just have people at Dear Me to ogle closed jars of pickles, Vanessa Marx, head chef, creatively included the Peppadew products into a meal that, if you know Vanessa you can already assume artisitc, was savoury and unctuous with a pop of spice.
The salmon with a jalapeño crème fraîche is currently played back on my tongue at each glance, with the sweetness of beetroot along side the smooth texture of the salmon and a punch of hot.
Heads down for immediate consumption.
Hello fancy fish and pickled onions.
It’s just beautiful when there’s a butter a top a tenderly cooked cut of beef, with hand cut chips and greens to cut through the fat.
Pickled onions for dessert, never ever leave out dessert.
After happy conversation with a guy who calls himself Boo Hadley (which I love), we departed back to work.
If you have any recipes that you want to share that will star these pickly products, give Milk and Cookies a shout below with a comment. Some recipe development is on it’s way but would love to have feedback about what you think works.