Pickled Chili Spread Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon dill seeds | ||
| Mustard seeds | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Diced green chilies | 1 Can (10oz), drained | |
| Cream cheese package | 1 | |
| Crackers or corn chips | ||
Directions
In a small saucepan, combine sugar, vinegar, salt, dill seeds, mustard seeds and garlic.
Bring to a boil.
Cook and stir until sugar dissolves, 2 to 3 minutes.
Stir in chilies.
Cook and stir for 2 to 3 minutes longer.
Turn into a small bowl.
Cover and refrigerate 6 hours or overnight.
Drain, pressing mixture with back of a spoon to remove moisture.
In a medium bowl, stir cream cheese to soften.
Stir in drained chili mixture.
Bring to a boil.
Cook and stir until sugar dissolves, 2 to 3 minutes.
Stir in chilies.
Cook and stir for 2 to 3 minutes longer.
Turn into a small bowl.
Cover and refrigerate 6 hours or overnight.
Drain, pressing mixture with back of a spoon to remove moisture.
In a medium bowl, stir cream cheese to soften.
Stir in drained chili mixture.
Chef
