Red Currant and Mustard Dip

Summary

Ingredients

• 0.5 clove ½ garlic
• 1 slice ginger
• 1 tablespoon mustard, hot
• 1 ½ teaspoon tomato paste
• 2 teaspoons currant jelly, black
• 0.25 teaspoon ¼ ras el hanout
• 1 dash balsamic vinegar
• 1 squirt lemon juice
• possibly lemon peel
• pepper
• salt
• Chili powder, hot

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Instructions

1. Chop the garlic and ginger very finely, mix well with the mustard, tomato paste, currant jelly, ras el hanout and balsamic vinegar. Season to taste with lemon, salt, pepper and chili powder. Let it steep for at least an hour, then season again to taste.