Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between peppadew and cherry tomatoes.
Applications have been made by the various owners of the brand to secure international breeders rights.
The following recipe was taken from the Angela Day Cookery School.
- 1.5kg Peppers
- 250 ml coarse salt
- 2 litres cold water
- boiling water
- 750 ml white wine vinegar
- 15 ml mustard seed
- 4 whole cloves
- 5 ml peppercorns
- 2-3 Bay leaves
- 2-3 red chillies
- 250 ml
Make a slit in the peppers and remove seeds.
Dissolve salt in cold water and soak peppers overnight. Weigh down with a plate to keep them under the water.
Drain and rinse in fresh cold water, drain again.
Pour boiling water over peppers and allow to stand for 29 minutes. Drain.
Pack into sterilized jars
Heat vinegar and add remaining ingredients. Bring to the boil, reduce heat and simmer for 2 minutes.
Pour over peppers
Seal jars and leave 2-3 weeks before using.