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Chili dip

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Ingredients for 4 servings:

  • 120 g chili pepper(s), fresh
  • 10 cocktail tomatoes
  • 1 bell pepper(s), red
  • ½ apple
  • 2 tsp, heaped honey
  • 1 tsp, heaped mustard
  • 1 tbsp, heaped marjoram, dried
  • 1 tbsp, heaped thyme, dried
  • 2 cl rum
  • 2 cl lemon juice
  • 4 cl balsamic vinegar
  • 125 ml water
  • ½ tsp fresh ginger
  • 1 solo garlic
  • 1 some salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

very sharp

Roughly chop the chili peppers (without stems), apple (without skin), garlic, ginger, bell pepper, and tomatoes. Boil in water until softened. Puree everything with a hand blender. Add the remaining ingredients, simmer on low heat for 15 minutes, and finally season with salt. It can also be easily stored in screw-top jars; this yields about 250 ml. I used the chilies with the seeds. Tastes great as a dip for tacos, as a sauce on a burger, as a spread, or simply to spice up dishes.

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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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