Pepperdew peppers are hot/sweet. Pepperoncini are just hot. I have found pepperdews in a "salad bar" setup in my grocery store that has antipasto ingredients, like rosted peppers and marinated artichokes.

Thanks, but no salad bar in my Kroger--very rural area and it's the "upscale" grocery" as compared to Walmart--though it's hugely deteriorated in the last 10 years.

I don't know how crazy you want to go, but I looked at Amazon, and you can order them. Maybe use the pepperoncini, but reduce the amount? It might be worth a shot. Hope this helps.

Thanks, I do order more often than I would like from Amazon. And the pickled peppadews are pretty expensive too.

I googled and a substitute suggested was pimentos.

What is the role of the peppadews in the recipe? They definitely do have a sweet flavor component. Conceivably sweeten the peperoncini brine a little bit. Quite similar to the difference between sweet and dill pickles.

A little research revealed no peppadew at Kroger at all and the pimentos are not pickled, so I think I will use a little less of the pepperoncini and add a little honey.

I espcially liked it because it also included greens, which I freeze from my garden. It called for fresh spinach, but adding frozen chard or even collards will work just fine.

If anyone is interested in the recipe, I'll post it. It's from the Nov issue of Real Simple and is called Tomato-Braised Butter Beans and Greens.

I think that's a good solution.

Peppadews are from South Africa and come in jars either hot and mild versions. Both are sweet and sour in flavour. They are always small, round and red. I usually have some in the pantry. They do make a tasty and distinctive addition to tomato dishes.

On the other hand I've never had peperoncini.

Here's how the internet describes them:

"Peppadew" is the trademarked brand name for the primary company that produces these sweet, spicy, and tangy pickled Juanita piquanté peppers. Peppadews are small red (and sometimes yellow) peppers. They're mostly sweet with a slight tinge of heat; the Peppadew brand describes their peppers as "sweet piquanté," so sweet and a little spicy.

I'm dubious about the existence of yellow peppadews. I've never seen them and the Peppadew company website doesn't mention them. There are two versions. Hot and mild (described as sweet). They are piquante and sweet, as in sugar sweet rather than mild. We eat them quite frequently. They're good in a cheese sandwich, with a salad or to add piquancy to tomato dishes. I just eat them out of the jar sometimes.

I've purchased Pepperoncini from Dollar Tree. And ....they carry pickled red bell peppers in a glass jar. Also Walmart has jarred

red peppers...to use as a substitute....

Why not just use some fresh sweet peppers and add a little vinegar?

I think I'm going to stick with pepperoncini and a little honey.

Thanks, everyone.

They'fe not all that sweet, so I suggest very little honey to start with...

I'm wondering if I'm the only commenter who actually eats Pepperdew regularly? It's hard to describe the taste but it isn't like red peppers and vinegar. Nor like pickled roasted red peppers. If I had to make a substitute I might just use sun dried tomatoes in oil with a dash of chilli. I can't comment on peperoncini because I've not eaten them. But are they sweet?

No pepperoncini aren't sweet. They're spicy, but nothing like jalapenos. The pickling liquid isn't sweet either. I have used them in a beef recipe that called for the peppers and a little liquid. I imagine they're different from peppadews, but I still think they'd be good in the bean recipe.

Sounds interesting, I'd like to see the recipe... I've have added pepperdew to my shopping list, I have 2 groceries with very good pickle aisles.

I still have leftover turkey, we are thinking of a nice bright lemony soup for tonight - and my refrig door includes calabrian, I know those are spicy ! We forget to use our pickles, no idea why because we really like them, especially dh.

I have collards that are cleaned and ready to go, so maybe I can copy some of the ideas/flavors from Tomato-Braised Butter Beans and Greens for my soup tonight. thanks!

Floral, I've eaten them, but haven't cooked with them. I prefer fresh peppers, but they grow here.

From the Peppadew website:

Ingredients;

Piquanté Peppers (31 %), Water, Sugar, Spirit Vinegar, Salt, Antioxidants: Citric Acid & Ascorbic Acid, Firming Agent: Calcium Chloride.

Yellow ones:

Well spotted. I didn't find those.

I wouldn't say I prefer fresh peppers. I wouldn't compare the two as they fulfil different functions. Peppadews are more of a tasty relish or snack while fresh peppers are a main ingredient.

That makes sense. But we eat fresh peppers too...

Are these the same as what you all are talking about? Once in a while I get them in a dish in a restaurant and love them, but have never been able to find them in the stores. They are tiny and could easily be mistaken for a teeny tomato. The jars of peppadew that I see on this thread and on A..zon seem much larger, but am not sure.

DeLallo Sweet & Tangy Pepper Drops, Red Mini Peruvian Peppers in Zesty Vinegar Marinade, Gourmet Condiment for Charcuterie and Salads, Non-GMO, Vegan, Kosher, 4.3 oz. Jar, (3 Pack)

Olychick, they have those house packed from bulk in the deli sections of places I shop. I can never remember the name, but Annie knows. They're a different pepper, but in some ways a similar product.

Here's the recipe modified for more experience cooks for brevity.

Tomato-Braised Butter Beans & Greens

8 1/2" thick slices baguette

3 Tb. olive oil, divided

3 large cloves garlic

1 1/3 c. chopped yellow onion

2 c vegetgable broth

1 28 oz can tomatoes

1 15 oz cans butter or cannellini beans, drained and rinsed

1/2 t each kosher salt and black pepper

1 c pickled Peppadew peppers plus 1/4 c liquid

1 5oz pkg baby spinach, roughly chopped

Parmesan cheese for garnish

Brush baguette slices with 1 t oil and bake on sheet in 450 degree oven for 5-7 mins. Rub 1 garlic clove onto bread. Set aside.

Slice remaining 2 garlic cloves. Heat remaining 2 T oil. large skillet. Add onion and garlic; cook, stirring often, until translucent, 5-6 mins.

Add broth and tomatoes, breaking up tomatoes into smaller pieces. Bring to boil, stir in beans, salt, pepper, and Peppadew peppers. Reduce heat to medium. Simmer until sauce is thickened, 15-20 mins.

Remove from heat and stir in Peppadew liquid. Stir in spinach until wilted. Drizzle with olive oil and garnish with parmesan. Serve with toasts.

NB: I have chard frozen from my garden and will add that at the end of the cooking period to replace the spinach.

Here are some leftover from Thanksgiving Day – we always get them around the holidays for antipasto and I particularly like them alongside a chunk of Ricotta Salata. Pre-pandemic they were available at the salad bar which disappeared – now they are sold pre-packaged (Wegmans).

Those are the exact thing, Raymond.

Funny story – our Thanksgiving guests arrived a full day – that’s 24 hours early. All our timing for the big day was thrown off completely. As a result, by the time we were setting up the antipasto (still out of breath) – some items in the refrigerator were overlooked. I can’t complain.

@laceyvail 6A, WV

It may be moot at this point, but I would consider Mild Sweet Cherry peppers as a substitute for Peppadews. Krogers carries the Mezzetta brand. jmo

@Olychick

As a side note, and only a guess, but I think the pepper you are referring to appears to be the pickled version of the Biquinho pepper, native to Brazil. jfyi

You might try the pickled banana peppers my husband likes. You can get presliced or whole. They come in mild or hot.

Yep, I have banana peppers too. Always used to get the hot ones, but with age a long standing condition I have no longer is happy with spicy food (I'm devastated since many, many of my favorite recipes are pretty spicy) but I can eat mild bananas.

From all comments, it appears that Peppadews are unique in their flavor profile but the recipe should certainly be acceptable with a range of substitutes--and maybe a little bit of honey.

@raymondz7a Wow! did your guests look at the calendar wrong???

@olychick - it seems nobody knows how it happened and nobody wants to talk about it, but we were certainly caught unawares. Fortunately, we completed all our shopping on Tuesday.

For those who can find peppadews, pipe to fill with beaten chevre. Chopped green herb garnish for festive color.

I once spent ages filling peppadews with cream cheese for a buffet. Not a success for me. The cheese went too soft and lacked the flavour to fight the peppers. I decided the time it took wasn't worth the result. Maybe I should have tried a strong goat cheese instead. Or just skewered a cube of cheese with a pepper. Much quicker and probably tastier.