Yield: 8 Servings
|15 smalls||Red chillis (the hottest ones you can get; I'm not 100% sure what variety we get here in Australia)|
|2||Receipe tubs of tomato paste (or a tin (475ml) of tomato puree)|
|2 teaspoons||Coarse ground black peppercorns|
|½||Green capsicum chile|
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@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .