Chili – Crazy – Hot – Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 chilli pepper (s)
- 1 can tomato (s), peeled (400 g)
- 1 medium onion (s)
- 1 tablespoon oil
- 80 g suar
- 1 ½ teaspoon salt
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Cut off the stalk from the chilli peppers and chop the pods into small pieces.
- Slightly heat the oil in a saucepan and fry the onion cubes until translucent. Put the peeled tomatoes in the saucepan. Mash or lightly puree - but small pieces should remain. Add the chopped chili peppers, salt and sugar. Reduce the mass to the desired consistency (I like it a little more liquid so that you can pour the sauce out of a bottle like a salsa).
- Serve hot or cold.
- Notes: To adjust the degree of spiciness, dose the amount of chilli peppers higher or lower. Of course, you can also use milder or hotter varieties. The quality of the pods is decisive for the spiciness of the dip. I buy my pods from my little greengrocer.
- Varieties that bring every toughest man to their knees are: Habanero, Scotch Bonnet, Caribbean Red, Lake Victoria, Red Savina, Hot Paper Lantern, Fatalii, African Birdeye. Caution - really very hot!
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