This dip is so delicious and so easy
Back in 2002 I won reader recipe of the month for this in Super Food Ideas magazine but I don't think this recipe is on the archive at taste.com.au so its time to get it out there again.
If you find it send me a link!
Ingredients:
1 cup dark brown sugar
1 cup malt vinegar
2 tins capsicum (or two fresh)
1 tablespoon chopped ginger
1 tablespoon chopped garlic
I can't even be fagged chopping the ginger and garlic in the thermie for this one. I just stick a spoon in the jar.
Put it all in a saucepan and bring to the boil
Simmer for 45 minutes
It will look like this while it is cooking
When it is done the capsicum is all brown and unrecognisable. Take it off and allow to cool for about ten minutes then pour into a jar.
It should have reduced to this much.
It will thicken as it cools.
Serve over Philly cheese. Low fat, full fat, whatever you like. Its like those expensive sweet chilli dips you buy and turn upside down, but much nicer and I think it has better flavour. It looks fantastic served in a rustic fashion in a bowl with the Philly all broken up but can also be an immaculate jewel in the centre of a plain white plate. Put it in the fridge - it keeps for weeks.
This is enough for four dipping adventures.
No points calculation because only insane people try to track dip at the prep stage.
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