Ring-Of-Fire Dip

Ring-Of-Fire Dip

• 10 small red chillis (up to 15)
• 1 large onion
• 2 receipe tubs of tomato paste
• OR a tin -- (475ml) of tomato puree
• 2 teaspoons coarse ground black peppercorns
• 1/2 a green capsicum
• olive oil
• corn chips

  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