Recipe - Ring-Of-Fire Dip

10 (up to)
15 small 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 teaspoon Coarse ground black
peppercorns
One half 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@oversteer.library.uwa.edu.au

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.