A fresh, tart relish for cheese toasties, beans or roast squash, with no preserving step.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 tbsp minced Aji Fantasy White
- 1 crisp apple, about 180 g
- 40 g shallot, minced
- 1 tbsp lemon juice
- 1 tbsp cider vinegar
- 1 tsp honey
- 1/4 tsp salt
Method
- Dice apple finely, leaving the peel on. Toss immediately with lemon juice.
- Mix vinegar, honey and salt; add shallot and pepper.
- Fold into the apple and rest 5 minutes. Taste before adding extra pepper.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Aji Fantasy White Pepper
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
