Peppadew peppers can be found in most salad bars and come in a light brine that really takes this sauce to a new level. I’ve substituted roasted red peppers for the peppadews but it’s just not as tasty! Let’s get into it:

 These are the peppadews.

The Recipe:

• This recipe varies due to size of produce. Taste as you go.
• 8-10 peppadew peppers
• 2T peppadew brine
• 2-3 oz goat cheese
• 5-7 large basil leaves
• 1 garlic clove
• 1-2T olive oil
• Salt and pepper to taste
• A food processor (or blender, immersion blender, some knives and elbow grease…)

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Blend all ingredients.

That’s it.

The olive oil is to help get the sauce blended, so adding more or less may be necessary to achieve your desired consistency. I like mine thick.

Taste it and adjust accordingly.

Use this sauce as a flavorful substitute for mayonnaise on a sandwich, on top of chicken, or as pasta sauce (pictured below with some nice hunks of chicken for a hearty winter meal).

Happy eating!