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Sweet and spicy chili dip from Singapore

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Ingredients for 1 servings:

  • 1 can/n tomato(s), peeled (Pelati), chopped
  • ½ bell pepper(s), red
  • 150 g raisins
  • 4 cloves garlic, finely chopped
  • 375 ml red wine vinegar
  • 375 g sugar
  • 1 tsp ginger powder
  • ½ tsp Pul Biber
  • 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

the next barbecue evening is sure to come

Remove the seeds and white inner lining from the bell pepper. Then cut the pepper into smaller pieces, add it to a pot with the other ingredients, and simmer for 15 minutes. Blend thoroughly in a blender, pour back into the pot, and season with chili, garlic, and salt. Bring everything to a boil, pour into hot jars, and seal with boiled lids. I used 8 smaller jars, each holding 125 ml.

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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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