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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in the Missouri Newspaper from my area. Ingredients:
2 tablespoons olive oil |
1/3 cup minced onion |
3 tablespoons ginger |
3 garlic cloves, minced |
1/4 cup white wine vinegar |
1 cinnamon stick |
1 (28 ounce) can diced tomatoes, drained |
1 teaspoon ground cumin |
1/8 teaspoon ground allspice |
3 tablespoons honey |
3 tablespoons chopped fresh cilantro |
1/4 teaspoon salt |
ground black pepper |
1 teaspoon sugar |
Directions:
1. Heat olive oil in a saucepan over medium heat.
2. Add onion, cook 3 minutes. Add ginger and garlic, cook, stirring until garlic softens.
3. Add vinegar and cinnamon stick, cook until reduced to a glaze, about 2 minutes. Stir in tomatoes, sugar, cumin and allspice. Reduce heat to low, cook until most of the liquid has evaporated, about 20 minutes.
4. Remove and discard the cinnamon stick. Add honey and cilantro, season with salt and pepper. Transfer mixture to a food processor and pulse to make slightly chunky dip.
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