| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
8 |
Servings |
INGREDIENTS
| 10 |
|
-(up to) |
| 15 |
sm |
Red chillis (the hottest ones you can get; I'm not 100% sure what variety we get here in Australia) |
| 1 |
lg |
Onion |
| 2 |
|
Receipe tubs of tomato paste (or a tin (475ml) of tomato puree) |
| 2 |
ts |
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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