Salsa de peppadew

Salsa de peppadew is a piquant but not terribly hot sauce that will enhance any savoury dish. Enjoy it with beef or simply on toast, sprinkled with Parmesan cheese.

Peppers are one of those vegetables that you can buy at the supermarket, but they make such a splash of colour with their bright red colours in any front garden.

If you can grow tomatoes, so much the better. We live in the mist belt so they are prone to fungal diseases. Those in organic gardens won't use toxic sprays.

Salsa de peppadew.

We love the pepper family simply because they add so much dash to our food; raw in a salad, warm as in salsa de peppadew and as a condiment with any beef dish.

They are the second richest source of vitamin C, after citrus, a vitally important phytochemical to avoid the early onset of frailty[2].

The capsaicin in peppadews is a powerful anti-inflammatory, helping prevent muscle and joint pain, and arteriosclerosis.

I have not tried fermenting salsa de peppadew but that is one way to reduce the influence of the anti-nutrients that concern some folk; they inhibit the absorption of minerals.

Fermentation deals with this issue, as does having a full-complement of the friendly bacteria in the gut, known as the microbiome. We take kefir several times a week to support these important bugs.

Tomatoes are a favourite with almost everyone, fortunately for those from Mars; one every day reduces the risk of prostate tumours by a massive 50%.

Yet there are disturbing rumours, fake news, that we should be avoiding the nightshades because of their antinutrients; at great risk to our well-being.

They do wonders for thousands of different dishes.


  1. 6 fresh peppadews, seeds removed
  2. 3 large tomato or puree
  3. 1/4 cup olive oil
  4. 1/4 tsp freshly ground cumin
  5. 3 cloves of garlic
  6. Half a lemon including the pulp and some of the zest.

Go for it

  • Warm the oil in a pan
  • Toss in the whole peppadews, cumin and garlic and stir for a minute or two
  • Add the tomatoes and a few tablespoons of water and simmer for ten minutes, until tender
  • Salt and black pepper
  • Use a stick blender briefly
  • Allow to cool and then add the lemon zest and pulp and puree again.

Salsa de peppadew will gladden any heart. We enjoy it on pan-fried toast.


The peppadew is a piquant fruit that was developed in South Africa, with all of the flavour of chilis but without the burn. They are easy to grow from seed but the branches become so heavy that they must be adequately staked; if they fall to the ground they will not turn red.

Bucketful of peppadews.

The one of the mysteries is that off the same plant you may find one that is really quite hot, and another that is more like a sweet pepper; I think it depends where else the honeybee that pollinates the flowers has been. If your neighbour is growing the Carolina Reaper[1] then you may be in for some surprises.

Peppadew supports.

It is such a versatile fruit that we use it daily in much of our cooking. By freezing the pods at the end of summer we have enough to last the whole year.

Enjoyed raw in a salad or cooked as in this salsa de peppadew it adds a wonderful dimension to both nutrition and flavour.

Peppadews for a salsa.

I love salsa de peppadew as a side dish on our real bread with lashings of butter.

Peppadew sauce

A nice little variation of salsa de peppadew is to make it without tomatoes, and ferment it for new flavours and nutrients.

Peppadew sauce takes a few days to ferment.

Real bread

Bread today has become a controversial food; that baked commercially undoubtedly has contributed greatly to the obesity pandemic that has swamped the Western world. And so there are any number of eating plans that totally eschew carbohydrates in general, throwing the baby out with the bathwater, so to speak.

There is nothing intrinsically bad about bread. In fact whole grains are strongly associated with greater well-being.

The difficulty of course is getting wholegrain bread; it doesn't exist on the shelves of supermarkets and can barely be found even in specialist bakeries.

There's a big fat lie in the granary business; millers are allowed to call their flour wholemeal provided they do not remove more than 40% of the goodies.

So be extremely doubtful when you read on the packaging of your bread that it is made with wholemeal flour; it is most unlikely.

In response to this serious doubt concerning the consumption of the commercial loaf, the real bread movement has sprung into life in the last decade, promoting 100% flour; the three streams of bran, germ and endosperm are not separated in any way. And with no chemicals added to the dough.

Add to this the sourdough method of baking bread and you have a wonderful, tasty and nutritious food; it deals with both the gluten and antinutrient issues.

Read more about our easy sourdough bread recipe.


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Salsa de peppadew

Salsa de peppadew is a very quick topping using our favourite chili.

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  1. Chili pepper types
  2. Frailty and vitamin C

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56 Groenekloof Rd,

Hilton, KZN

South Africa