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“I found this recipe in the Missouri Newspaper from my area.”
READY IN:
35mins
YIELD:
2 1/2 cups dip
UNITS:
US

Ingredients Nutrition

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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