Recipe: Orange and Chilli Dipping Sauce
The Botanical Park and Gardens, my fellow blogger Nayna and I were served some of the food we had made at a cooking class earlier. As a garnish on the Maratho Pita (Fennel Pie) was an orange and chilli dipping sauce.On a recent trip to Crete, at
The orange and chilli sauce was amazing, delicious and really fresh and orangey with a lovely back note of chilli. We asked the chef how he made it and it was incredibly simple.
A couple of days later, the day before we were due to leave we were given a couple of kilos of oranges from the owner of the restaurant we were having lunch at.
There are orange groves everywhere, their colour so tempting as you drive past.
My suitcase was really heavy but I managed to bring three oranges and one lemon home with me.
We ate one orange immediately as it was so fresh, juicy and sweet. I used the second orange to make the orange and chilli dipping sauce. Check out my recipe below for this really easy, delicious and versatile Sauce.
A dipping sauce made with the Cretan Oranges and chilli which is quick, versatile and delicious
- 1 large orange
- 2 litres cold water
- 2 kilos granulated sugar
- 2 whole red chillies (if dried soak prior to using)
Put the cold water in a large saucepan and heat on a medium heat.
Add the granulated sugar and stir to disolve.
Add the orange and boil until the orange is soft enough for a skewer or knife to easily pierce.
Remove the orange and place in a blender with the chilli.
Add some of the orange sugar water and blitz until smooth.
Serve in a small bowl to dip or spread on a place beside the item you want to highlight.