RECIPE/Fiery Dip

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10 small red chillis (up to 15)

1 large onion

1 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 puree add the capsicum and pepper,

simmer for approximately, 20 mins, until thick.

 

Serve hot with plain corn chips