Green chili paste, spread, dip or sauce

Ingredients for 3 servings:

• 150 g chili pepper(s), green, hot
• ½ onion(s)
• ¼ apple
• ½ lemon(s)
• 4 garlic cloves
• 2 cm ginger
• 2 tbsp olive oil
• pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple, vegan and spicy

Preparation is very simple and quick. Quickly explained: “Put all ingredients in a blender and blend.” For those who want a more detailed description, here’s how: Wash the chili and then put it in the blender. The quantity determines the spiciness. The hotter the better, I’d say (100-200g). Wash and peel the onion. Then halve it, then dice one half, and add it to the blender. Wash the apple and then quarter it. Add one quarter, either whole or diced, to the blender. Squeeze half a lemon into the blender and then add it to the blender, including the zest. (If you don’t want the zest, leave it out.) Peel and wash the garlic cloves, and add them to the blender. Cut off 2 cm of a ginger root, peel, wash, and add them to the blender. Add olive oil to the blender (the more olive oil you add, the more runny the paste will be. I like to experiment. Sometimes 1 tablespoon, sometimes 4 tablespoons; everyone has to decide for themselves, just like with the spiciness). Add pepper to the blender. Blend everything in the blender together. Voilà! You have a chili that hardly anyone knows about but will blow everyone away because it’s simply amazing. Feel free to play around with the ingredients and mix green and red chilies; the sky’s the limit. It can be used as a dip for bread and chips, but also to add a little extra spice to a main course.