Sweety Drop Peppers

Culinary Center
Gerald Infantino

Gerald Infantino

image001Known as “Sweety Drops,” these small, tear-shaped peppers originated in the Peruvian Amazon, where it was brought back to the Gandules Inc. headquarters in Peru. Here, the growing and cultivation process was perfected over a period of two years. Also known as Incan Red Drops, Sweety Drops have a sugar-like sweetness and work well in salads, pizza or pastas, or even in baked goods. This is a unique type of pepper that grows in the Highlands of Peru. Its exceptional taste is both sweet and sour. The pepper seed is a combination of a cherry pepper and jalapeno pepper. It is perfect for a topping or garnishing salads and couscous.

These unique peppers are available from Sysco in either red or tri-color and in 10 oz cans or 100oz cans.

 

12 /10.2OZ Cocina Pepper Sweety Pep Red 2424721 25.24/CS
6 /105OZ Cocina Pepper Sweety Pep Red 2437174 74.52/CS
12 /10.2OZ Cocina Pepper Sweety Pep Tricolor 2424606 25.24/CS

 

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NUTRITION FACTS

Servings:  1 tsp

Calories 0                             Sodium 5 mg

Total Fat 0 g                        Potassium 0 mg

Saturated 0 g                     Total Carbs 0 g

Polyunsaturated 0 g        Dietary Fiber 0 g

Monounsaturated 0 g    Sugars 0 g

Trans 0 g                              Protein 0 g

Cholesterol 0 mg              Vitamin A 60% Calcium 0%

Vitamin C 20% Iron 0%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

M4

RECIPE IDEA

Peruvian Sweety Drop Pepper Aioli

Ingredients

1 tbs Sweety Drop peppers

1 large egg yolk ( Pasteurized egg)

1/2 tsp salt

1 cup olive oil

1tsp white wine vinegar

Instructions

  1. I used my Blendtec to make the aioli. Use your food processor or blender or do it the old fashioned way.
  2. Start with mixing the egg yolk with the vinegar and salt and a little bit of oil. If you are not using a food processor, then finely chop the peppers before adding in. Add in the peppers and mix.
  3. Then add the oil in a thin stream and keep whisking until the aioli is completely emulsified.
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32 Responses

  • Arnold Preciado August 12, 2015 at 12:43 pm

    Awesome Chef. Cant wait to try them out.

  • Sergio Garcia July 13, 2015 at 9:12 am

    Love Peppers ! Thanks for the info Chef

  • Steve Cahoon July 12, 2015 at 7:47 am

    Thanks, Chef. I going to need some seeds so I can add these to my garden.

    • Kathryne OConnell July 14, 2015 at 1:01 pm

      Steve – I want some seeds too!

  • Ruben Flores July 11, 2015 at 6:16 pm

    thanks for the Info.grate .chef

  • Greg Fender July 11, 2015 at 3:12 pm

    Chef thanks for sharing recipe. These are awesome on antipasti platters.

  • Sal Ferrulo July 11, 2015 at 1:27 pm

    Chef,
    A great product!
    Thank you for sharing!
    Have a great weekend!
    Sincerely and respectfully,
    Sal

  • Oliver Henry July 10, 2015 at 12:21 pm

    Thank you Chef Jerry! A good alternative to Peppadews.

  • Daryl O'Donnell July 9, 2015 at 4:22 pm

    we love these!!! they are great on tasting spoons. can’t wait to try the tri color ones!!

  • Michael Clinton July 9, 2015 at 2:13 pm

    Great concept. Should prove useful in many facets of Banquet Operations. Thanks for sharing and keep the great ideas coming. We look forward to using further insight at the Raleigh Convention Center. Thank you!

  • Alan Clark July 9, 2015 at 11:00 am

    Thank you Chef!
    These have a few great applications for us here in Iowa!

  • Todd Jones July 9, 2015 at 9:30 am

    very nice going to use them thanks

  • George McClain July 9, 2015 at 8:04 am

    Very nice for garnish especially the tri-colored ones. they and they extra pop while giving great flavor!

  • Santos Chaparro July 9, 2015 at 7:49 am

    A very user friendly item. Thanks

  • Morel Mouflet July 8, 2015 at 11:34 pm

    Absolutely! I’ve been using this pepper for years! It’s well balanced… It goes well with fish too

  • Steve Fratto July 8, 2015 at 7:11 pm

    I use them often. A jewel of a pepper

  • Max Knoepfel July 8, 2015 at 6:37 pm

    Great Info Chef, Did not know they come in tri color, nice Info, thank you

  • Dianna MacPhee July 8, 2015 at 5:20 pm

    These little peppers are delicious!! Excited that Sysco is carrying them.
    Thanks for the info!!!!

  • John Shewchuk July 8, 2015 at 5:15 pm

    Will give them a shot here on Long Island. Thanks for sharing!

  • Tammy Madrona July 8, 2015 at 5:13 pm

    Beautiful Peppers, Mahalo Chef!

  • Diego Feliciano July 8, 2015 at 5:12 pm

    very nice! thank you so much!

  • Teresa Gosse July 8, 2015 at 5:03 pm

    Thanks for passing that along!

  • Dinari Brown July 8, 2015 at 4:48 pm

    These are great. Levi’s Stadium has been making great use of them since last season. They have the aroma of a habanero but sweet, tangy and mild in flavor. Delicious Peruvian delights!

  • Gwen Cook July 8, 2015 at 4:43 pm

    This looks great!

  • Sean Schmidt July 8, 2015 at 4:17 pm

    Chef,
    Thanks, for the great ideas.

  • Sharon M Luhnow July 8, 2015 at 4:09 pm

    Thanks, looks delicious.

  • Laura Fanelli July 8, 2015 at 4:02 pm

    I love these peppers! I didn’t know they came in tri-color! Thanks for the info Chef Gerry.

  • Jeff Nelson July 8, 2015 at 4:01 pm

    Good Stuff 🙂

  • Jeanette Smalls July 8, 2015 at 3:51 pm

    Different. I like it. Thanks for the suggestion.

  • Chris Verros July 8, 2015 at 3:49 pm

    They look tasty Chef – thanks for sharing!

  • Chef Pacbellpark July 8, 2015 at 3:26 pm

    Thanks Chef,
    I’m going to check these out and possibly marinate them and use them at our farmers market and anti pasti stations.

  • Deanna Hrycak July 8, 2015 at 3:22 pm

    Nice Jerry!!

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