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Ring-Of-Fire Dip spice, dips 15 small red chillis (the hottest 1 ones you can get) 1 large onion 2 receipe tubs of tomato paste 1 (or a tin (475ml) of tomato 1 puree) 2 teaspoon coarse ground black 1 peppercorns 1/2 green capsicum 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 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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