Fiery Paprika Dip

• Drain the grilled, pickled red peppers well and cut into small pieces.
• Place a saucepan with water, score the tomatoes crosswise and soak them in boiling water for about 1 minute. Pour into a sieve and rinse with cold water. Immediately afterwards peel off the tomato skin. Quarter, core and finely chop tomatoes.
• Peel the onion and cut into fine cubes. Pluck the parsley leaves from the stem and chop finely. Core the chilli pepper and also chop it very finely. Wash the untreated lemon thoroughly and rub the peel.
• Heat the olive oil in a pan and sweat the onion cubes until translucent. Add the chopped tomatoes, bell pepper, chilli pepper, lemon peel, orange juice and mango jam. Let everything cook for 7-8 minutes, stirring occasionally.
• Remove the pan from the heat. Add freshly squeezed garlic and chopped parsley to the paprika dip. Season to taste with sambal oelek, smoked salt, pepper and possibly lemon juice.

info

• The fiery paprika dip goes very well with grilled or pan-fried foods, meatballs, fish, cevapcici, fondue and raclette, etc. Also very suitable for nachos, chips, french fries.
• The degree of spiciness can be adjusted as desired. For the real "hot eaters" do not remove the chilli pods, then the straps will whistle 🙂
• I use homemade mango jam. Instead, a very ripe mango cut into very small pieces can be used. Have fun and a spicy appetite!