Chili-Apricot Dip

Ingredients for 4 servings:

• 1 tbsp cornstarch (heaped)
• 375 ml water
• 50 g apricot(s), dried
• 1 chili pepper(s), medium-hot red
• 50 g sugar
• 1 tsp salt
• 3 tbsp vinegar (white wine vinegar)
• 1 tsp tomato paste
• ½ tsp ginger, finely chopped
• ½ tsp garlic, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the cornstarch with a little cold water until smooth. Dice the apricots very finely, remove the stems and seeds from the chili pepper, and cut into small cubes. Bring the remaining water to a boil with the chili, sugar, salt, vinegar, tomato paste, garlic, and ginger. Add the cornstarch and simmer for 2 minutes while stirring. Puree with a hand blender, then add the apricots. Chill the sauce for a few hours to allow it to infuse. A sophisticated twist: If you’d like a little more spice, add cayenne pepper or a few chili seeds. Exotic chili dip: Dice 200g of pineapple, mango, and peach flesh into small cubes, stir into the sauce instead of the dried apricots, bring back to a boil briefly, and then let cool. Chili sauce with bacon and onions: Instead of water, make the dip with clear veal stock and stir in fried bacon and diced onions instead of the apricots. This sauce goes excellently with grilled or fried fish. Prepared with just bacon, it tastes great with pan-fried scallops. Info: The heat of chilies is due to the compound capsaicin, which is concentrated primarily in the seeds and the upper part of the velvety membranes. The heat level of the chili can be easily adjusted by adding or removing these parts.