Green Chili Paste, Spread, Dip or Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g chilli pepper (s), reen, hot
- 0.5 ½ onion (s)
- 0.25 ¼ apple
- 0.5 ½ lemon (n)
- 4 clove (s) garlic
- 2 cm ginger
- 2 tablespoon olive oil
- pepper
Print Recipe
Pin Recipe Instructions
- The preparation is very easy and quick. Very quickly explained: Put all ingredients in the mixer and mix.
- For those who want a more detailed description here:
- Wash the chilli and then throw it in the blender. The amount is decisive for the sharpness. The hotter the better, I would say (100 - 200 g). Wash and peel the onion. Then halve and cut one half into cubes and put them in the blender. Wash the apple and then quarter it. Put a quarter into the blender either whole or diced. Squeeze half a lemon into the blender and then add the peel to the blender. (If you think you don`t want a peel with you, leave it out.) Peel the garlic cloves, wash them and put them in the blender. Cut off 2 cm of a ginger root, peel, wash and put in the blender. Put olive oil in the blender (the more olive oil you add, the more liquid the paste becomes. I like to try it out. 1 tablespoon. Times 4 tablespoon., Everyone has to decide for themselves, as well as the spiciness). Add pepper to the blender.
- Mix everything in the mixer together.
- Voilà, you have a chilli that hardly anyone knows but will knock everyone`s socks off because it`s just awesome.
- You are also welcome to play with the ingredients and sometimes mix green with red chillies, there are no limits to creativity.
- Can be used as a dip for bread and chips, but also to spice up a main course a little.
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