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🍽️ Sweet Chili Dip

80 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 125 g zucchini
• 300 g beefsteak tomato
• 2 tbsp peanut oil
• 1 tbsp cilantro
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 pinch cayenne pepper
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Peel the garlic and press it through a garlic press.
3. 3. Wash the zucchini thoroughly under running water.
4. 4. Pour boiling water over the tomatoes briefly to blanch them (cook briefly in boiling water).
5. 5. Remove the tomatoes immediately from the hot water and plunge them into cold water to stop the cooking process.
6. 6. Peel the loosened skin off the tomatoes.
7. 7. Cut the peeled tomatoes into quarters.
8. 8. Remove the seeds and white pith from the tomato quarters.
9. 9. Cut the zucchini into cubes of about half a centimeter.
10. 10. Cut the deseeded tomatoes into cubes of about half a centimeter as well.
11. 11. Add all prepared ingredients (shallots, garlic, zucchini, and tomatoes) to a pot.
12. 12. Mix the vegetables in the pot well together.
13. 13. Add the oil, coriander, vinegar, honey, lemon juice, cayenne pepper, salt, and pepper to the vegetables.
14. 14. Bring the sauce to a boil once.
15. 15. Serve the sauce either warm or cold.

Nutrition per serving

• kcal: 80
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 6 g