It’s a well know fact that beer and food are like two peas in a pod. From beer compliments to the infamous “do not drink on an empty stomach”, food has played a vital role to how we enjoy our drinks. It is with this in mind that this blog wouldn’t be a real alcohol blog without sharing some food insights. A couple of weeks back I attended a friend’s birthday and had a taste of one of the best mango chili dips I’ve ever had. I asked my friend Ray to share the mango chili dip recipe she used: so here goes.
All the ingredients in this recipe are easily available and can be adjusted to suit your taste.
Ingredients:
10 red cayenne peppers
1 medium semi-ripe mango skinned and cubed
1/2 cup chopped celery sticks
1 tablespoon chopped ginger
1tbs coriander
1 cup fresh mint(optional)
2tbs honey
Salt to taste
Cinnamon(optional)
1/2 cup Vinegar/lemon
It is quite simple. Just toss all the ingredients in a blender and blend to a paste. What you do with that paste is up to you.
It is perfect dip for your fried or baked snacks.
It can keep for up to a week when refrigerated.