Peppadew® and Mint Sauce

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  • 2 cups Peppadew peppers, drained and liquid reserved (Antipasto Bar or jarred)
  • 1/2 cup packed fresh mint leaves
  • 1/2 cup diced red onion
  • 1 clove garlic
  • 1 teaspoon salt
  • Pinch black pepper
  • 1/2 cup reserved pepper liquid
  • 1/2 cup olive oil


In a food processor or blender, combine first 6 ingredients on high until well-chopped.
Add pepper liquid and olive oil and combine on high for another 30
seconds. Adjust taste with additional salt if needed.
Chill and serve.

Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Africa. Serve over pork, chicken or fish, as a dip for just about anything or as a shrimp cocktail sauce. This sauce is also good over baked Brie or on salad, especially if 1/2 cup chopped hazelnuts are added with the rest of ingredients.
Recipe from Central Market Shoreline - Culinary Resource Center
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