| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dip | 8 | Servings | ||
INGREDIENTS
| 10 | up to | |
| 15 | Red chillis, the hottest | |
| ones you can get I'm not | ||
| 100% sure what variety we | ||
| get here in Australia | ||
| 1 | Onion | |
| 2 | Receipe tubs of tomato paste | |
| or a tin 475ml of | ||
| tomato | ||
| puree | ||
| 2 | t | Coarse ground black |
| peppercorns | ||
| 1/2 | Green capsicum chile | |
| Olive oil |
INSTRUCTIONS
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@oversteer.library.uwa.edu.au> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 2726.7mg
Potassium: 471.3mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: 1.2g
Protein: 8.8g