Manchurian Dip

• 1 large carrot, peeled and coarsely chopped
• 1 small green chili pepper, seeded and coarsely chopped
• 1 medium red onion, coarsely chopped
• 2 large celery ribs, coarsely chopped
• 1 bunch fresh cilantro, including stems, coarsely chopped
• 10 medium garlic cloves, peeled
• 1 tablespoon vegetable oil
• 2 cups ketchup
• 14 cup soy sauce
• 1 tablespoon sugar
• 1 teaspoon chili powder or 12 teaspoon cayenne
• salt & freshly ground black pepper

1. In a food processor, combine the carrot, chile pepper, onion, celery and cilantro.
2. (You may need to puree half these ingredients first to make room for the rest.
3. ).
4. Add the garlic and pulse until blended.
5. Heat the oil in a medium saucepan over medium-high heat.
6. Put the pureed vegetables in the pan and heat through, 3-4 minutes.
7. Add the ketchup and soy sauce and cook for 10 minutes more.
8. (Serious splatter-factor here, be careful.
9. ).
10. Reduce the heat to medium-low.
11. When the sauce starts to thicken, add the sugar, chili powder, and salt and pepper to taste.
12. Serve warm for the best flavor or at room temperature.

carrot, green chili pepper, red onion, celery, fresh cilantro, garlic, vegetable oil, ketchup, soy sauce, sugar, chili powder, salt

Taken from www.food.com/recipe/manchurian-dip-203370 (may not work)