Ingredients
- 2 whole red chilies, Seeds removed
- 10 grams olive oil
- 500 grams Raw beetroot, Peeled and chopped into 1 cm cubes
- 30 grams red wine
- 30 grams vinegar
- 250 grams brown sugar
- 30 grams maize flour, (or 1/4 cup)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Chop the chilli on speed 7 for 3 seconds. Scrape down sides. Add oil and sauté 1 minute 100°C on speed 1.
Add beetroot, wine, vinegar, sugar and maize. Mix for 5 seconds on speed 1. Cook for 40 minutes at 100°C on reverse soft speed.
Serve with crackers of choice or as a condiment with meat.
Chilli beetroot dip
Tip
Use only 1 chilli for a milder dip or 2+ if you like it hotter!
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments