Great Balls of Fire Dip is a modern American recipe for a classic dip made with plums, sweet potatoes and hot sauce flavoured with chilli powder, rice wine vinegar, soy sauce and ginger. The full recipe is presented here and I hope you enjoy this classic American version of: Great Balls of Fire Dip.
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Ingredients:
3 tinned plums, pitted (or 3 pitted fresh plums, baked or boiled until soft)
1 medium sweet potato, cooked
1/4 tsp cayenne pepper (or 5 shakes of Louisiana hot sauce
hot chilli powder, to taste
2 tbsp rice wine vinegar (or lemon juice)
2 tbsp soy sauce
1 tbsp ginger, finely chopped
1 tbsp sesame oil
1 garlic clove, chopped
Method:
Blend the plums with the sweet potato in a bowl. Using a blend of the cayenne pepper and hot chilli powder to carefully bring up the heat of the dish to your desired level (begin with 1/4 tsp of each and adjust from there).
Whisk together the rice wine vinegar (or lemon juice) with the soy sauce, chopped ginger, sesame oil and garlic. Now whip this mixture into the hot plum and sweet potato blend. If the mixture is too thick to act as a good dip add water or sour cream to get the desired consistency.
This is excellent as a sandwich spread or as a dip for crudités (raw vegetables, sliced into batons). Mixed with sour cream it can also be used as a general-purpose dip.
