Vegan dip "Kentucky" for tortilla chips or nachos

Ingredients for 1 servings:

• 250 g kidney beans
• 250 g corn (can)
• 1 onion(s)
• 5 Pepper, green, mild, pickled
• 1 chili pepper(s), red, hot or 1 green jalapeño
• 1 bell pepper(s), red
• 1 bunch coriander (small bunch), alternatively flat parsley
• 1 tsp, leveled salt
• ½ tsp, levelled pepper, black
• 0.6 cup apple cider vinegar
• 0.3 cup olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

medium sharpness

First: Use a cup (approx. 200-250 ml) as the measure. Drain and wash the kidney beans. Place the corn and kidney beans in a bowl or a food processor. Finely dice the onion, mild green pickled peppers, and the hot chili pepper and add them. Clean and finely dice the red bell pepper, finely chop the small bunch of cilantro (or flat-leaf parsley), and add both as well. Now add salt, pepper, apple cider vinegar, and olive oil. Purée this mixture in a food processor or with an immersion blender. This makes 1.25 l of dipping sauce. Let the dipping sauce sit in the refrigerator for 2 hours, then season again if desired. Divide into portions and freeze portions if necessary. Note: This is a European adaptation of a recipe from the cookbook of the Junior League of Louisville, Kentucky, USA.