Title: Ring-Of-Fire Dip
Categories: Spice Dip
Yield: 1 Servings

15	sm	Red chillis (the hottest
		Ones you can get)
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

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.html

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