Chili – Apricot Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon cornstarch, (heaped)
- 375 ml water
- 50 g apricot (s), dried
- 1 chilli pepper (s), medium hot red
- 50 grams sugar
- 1 teaspoon salt
- 3 tablespoon vinegar (white wine vinegar)
- 1 teaspoon tomato paste
- 0.5 teaspoon ½ ginger, finely chopped
- 0.5 teaspoon ½ garlic, finely chopped
Print Recipe
Pin Recipe Instructions
- Mix the cornstarch with a little cold water until smooth. Cut the apricots into very small cubes, remove the stem and seeds from the chilli pepper and cut into small cubes.
- Bring the rest of the water with the chilli, sugar, salt, vinegar, tomato paste, garlic and ginger to the boil. Add the starch and simmer for 2 minutes while stirring. Puree with the hand blender and finally add the apricots. Chill the sauce for a few hours so that it can permeate well.
- Refined refined:
- If a bit of spiciness is missing, season with cayenne pepper or add a few chili grains.
- Exotic chili dip:
- Cut 200 g pineapple, mango and peach meat into small cubes, instead of the dried apricots, add to the sauce, bring to the boil again briefly and then allow to cool.
- Chili sauce with bacon and onions:
- Cook the dip with clear veal stock instead of water and mix in fried bacon and onion cubes instead of the apricots. This sauce goes well with grilled or fried fish. When prepared only with bacon, it tastes very good with fried scallops.
- Info:
- The ingredient capsicine is responsible for the spiciness of the chillies, which is mainly concentrated in the seeds and in the upper part of the velvety partitions. The degree of spiciness of the chilli can thus be easily regulated by removing or adding this part.
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