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Red pepper dip for mozzarella sticks and co.

updated

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Ingredients for 2 servings:

  • 125 g brown cane sugar
  • 2 tbsp vinegar (brandy vinegar)
  • 50 ml apple juice (direct juice)
  • ½ bell pepper(s), red
  • 1 chili pepper(s), red
  • 1 tbsp, leveled cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

similar to the frozen dip

Heat the sugar, vinegar, and apple juice in a saucepan. Wash and deseed the bell pepper and chili pepper, and cut the flesh into small cubes. Add the cubes to the pan and blend thoroughly with a hand blender. Season to taste and thicken with cornstarch dissolved in water (see package instructions). This makes 2 bowls of red pepper dip, which is very similar to the frozen version.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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