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🍽️ Spicy Chili Dip

300 kcal · 30 min · 4 servings

Ingredients

• 6 small red chili peppers
• 4 garlic cloves
• 4 red bell peppers
• 1 tbsp freshly grated ginger
• 2 shallots
• 30 ml fish sauce
• 1 small can chopped tomatoes (400 g)
• 225 g brown cane sugar
• 100 ml sherry vinegar

Instructions

1. 1. Wash the chili peppers thoroughly.
2. 2. Cut the chili peppers lengthwise.
3. 3. Remove the seeds and the white inner membrane from the pods.
4. 4. Peel the garlic.
5. 5. Wash the bell peppers.
6. 6. Halve the bell peppers.
7. 7. Remove the seeds and the white pith from the bell pepper.
8. 8. Peel the shallots.
9. 9. Dice the prepared vegetables very finely into cubes.
10. 10. Alternatively, puree the vegetables finely in a blender.
11. 11. Add the ginger to a pot.
12. 12. Add the fish sauce.
13. 13. Add the tomatoes to the pot.
14. 14. Stir in the sugar.
15. 15. Pour in the vinegar.
16. 16. Bring the mixture in the pot to a boil.
17. 17. Let the sauce simmer for about 45 minutes, stirring occasionally.
18. 18. Wait until the sauce thickens and reaches a viscous consistency.
19. 19. Strain the finished sauce through a sieve if desired.
20. 20. Fill the sauce into jars.
21. 21. Seal the jars tightly.
22. 22. Place the jars in the refrigerator.
23. 23. The sauce will keep for at least two weeks.

Nutrition per serving

• kcal: 300
• Protein: 4 g · Fett/Fat: 1 g · Carbs: 66 g