Sabarot Red Pepper Drops
Sweety red pepper drops in brine. Mini teardrop-shaped red peppers, Gouttes de Poivrons rouges. Another Sabarot exclusive that will bring freshness, sweetness, and a unique twist to any of your dishes.
Excellent as a condiment, as an aperitif, an antipasti, in your salads, pastas or pizzas. Attractive drops to decorate your cocktail pieces, your platter of cold cuts, a real gourmet finish.
The mini wonders are loaded with good nutrition, a good source of vitamins A, C and folic acid, mineral potassium and fiber. This red variety have more beta-carotene and more vitamin C. They give an extra boost to metabolism and rich in health-promoting compounds.
Mini red peppers, water, sugar, salt, firming agent: calcium chloride, acidifier: citric acid, vinegar, antioxidant: ascorbic acid.
Storage: Store at 0 ° C to + 3 ° C after opening and use within 5 days.
Shelf Life: 2 years unopened
Thaï salad with red pepper drops
*recipe courtesy of sabarot.com
125 g (4.4 oz) mungo bean sprouts
1 bunch watercress
1 thick slice of ham
2 hard boiled eggs
4 cm of ginger root
1 jar of peppers drops
For the sauce
50 ml orange juice
50 ml soy sauce
50 ml olive oil
juice of half lemon
5 bays mix
Remove green part watercress. Rinse the watercress and mungo bean sprouts in cold water. Drain.
Cut hard-boiled eggs in 4 parts. Cut the ham into small sticks. Remove and discard the beard and green tail of the cuccumber, cut white sliced. Peel and grate the ginger.
Put all ingredients for the sauce in a cocktail shaker. Add the ginger, give a dozen rounds of 5 bays mill. Shake vigorously to mix.
Arrange watercress, beans, ham sticks shoots and cuccumber washers in the plates.
Add the eggs, sprinkle red peppers drops.
Serve immediately and enjoy!