John Myers
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Tomato Corn Chili Dip
The perfect tomato corn chili dip recipe with a picture and simple step-by-step instructions.
fresh herbs
- Garden garlic
- Tomatoes
- Black tomatoes
- Orange mini peppers
- Yellow mini peppers
- Tamarinds (sour date) freshly ripe
- Chilli red and green
- Rosemary
- Basil
- Spanish mint
- Chives fresh
- Thyme
- Oregano
Spices
- Crushed red pepper
- Sea salt from the mill
- Cinnamon
- Brown sugar
Miscellaneous
- Lime juice
finish
- Sliced salt lemon pickled
- You begin by removing the leaves of the corn on the cob. Put the corn on the cob in a saucepan that is up to 10 cm high with water to cook.
- In the next step, all vegetable and herb ingredients are washed, cut and plucked. Off to the witcher.
- On my kitchen machine, I set it to pulsating and first let everything coarsely chop up. The corn on the cob should be done by now. You will be freed from the corn kernels along the fruit stalk. The corn kernels are now also in the witcher.
- Now the spices, lime juice and the olive oil are added. Set the witcher to medium strength and mix everything together. Personally, I really like it when I keep a few recognizable parts in the dip. Therefore not too fine witches. At the very end, add the salted lemon and the tamarind – stir it up briefly – DONE
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