Paprika Corn Apple Salad with Spicy Chili Sauce

For the pepper-corn-apple salad with hot chili sauce, first put the corn in a hair sieve and rinse thoroughly, drain well.

Wash the peppers, cut them into pieces. Now prepare the sauce so that the peppers and corn can infuse a little. To do this, score the tomatoes crosswise, scald, peel, remove the core and cut into pieces.

The chili pepper, wash, flame with a Bunsen burner, peel and chop with the seeds – best to use 1 x gloves for this. The onion, garlic also peel and coarsely chop.

Put everything in a high blender jug. Season with salt and pepper, and a pinch of sugar. Pour in some balsamic cream, add soy sauce, ketchup and mayonnaise.

Blend with a hand blender, depending on the thickness of the sauce add 1 -2 tablespoons of neutral oil and blend again. Pour the sauce over the peppers and corn, let it infuse in the refrigerator.

Shortly before serving, peel the apple, shape the skin into a small flower. Remove core, cut apple into large pieces and mix into salad.

Immediately put in small bowls, put the apple flower on top, decorate with a few parsley leaves.

Preparation Tip:

The paprika-corn-apple salad is spicy but the apple softens the spiciness. Since the salad becomes brownish after some time due to the apple, fold in necessarily only at the end.

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