Ring-of-fire dip

Yield: 8 Servings

Measure Ingredient
10 -(up to)
15 smalls Red chillis (the hottest ones you can get; I'm not 100% sure what variety we get here in Australia)
1 large Onion
2 Receipe tubs of tomato paste (or a tin (475ml) of tomato puree)
2 teaspoons Coarse ground black peppercorns
½ Green capsicum chile
Olive oil

Fry the onion in olive oil (or canola). Chop finely (but not too fine) the chillis. Add the chilli, tomato paste and one tub of water (omit water if using puree). Add the capsicum and pepper, simmer for ~20 mins, until thick. Serve HOT with plain corn chips. Carl <carl@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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