Lime & Pink Pepper Recipe
Zesty lime and pink pepper create a bold and refreshing snack experience.
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Ingredients
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Pickled Pink Pepper & Lime Zest
Crunchy Base
Seasoning & Finish
Method
Pickled Pink Pepper & Lime Zest
- 1
Make quick pickling brine
Combine rice vinegar, water, granulated sugar, and fine sea salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2 minutes. Remove from heat and let cool for 2 minutes.
- 2
Pickle the peppercorns
Place the pink peppercorns and lime zest in a small heatproof jar or bowl. Pour the warm brine over them, making sure the peppercorns are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 24 hours) to develop bright, tangy flavor.
Crunchy Base
- 3
Prepare nuts
Preheat oven to 160°C (325°F). In a bowl toss the roasted cashews with olive oil and cornstarch, which helps coating adhesion and crispness. Spread nuts in a single layer on a rimmed baking sheet lined with parchment paper.
- 4
Bake until crisp
Roast in the preheated oven for 10–12 minutes, stirring once halfway through, until nuts are golden and fragrant. Watch carefully to avoid burning. Remove from oven and allow to cool on the sheet for 5 minutes.
Seasoning & Finish
- 5
Combine and season
Drain the pickled pink peppercorns, reserving about 1 tsp of the brine. Roughly chop the pickled peppercorns (so they distribute evenly). In a large mixing bowl, add the warm roasted nuts, chopped pink peppercorns, reserved brine, lime juice, freshly ground black pepper, and flaky sea salt. Toss thoroughly so the nuts are lightly coated. Taste and adjust salt or lime juice as needed.
- 6