Mexican Hot Chilli Dip

Ingredients

• 1.25 millilitre vegetable oil, 2 tablespoons
• 2.1 onion, finely chopped
• 3.1 garlic, crushed
• 4.25 millilitre green pepper, chopped; 2 tablespoons
• 5.chillies, 3–4 red or green; seeded and chopped
• 6.1 tomato, skinned and chopped
• 7.410 gram canned tomatoes, drained; juice reserved; 13 oz can
• 8.60 millilitre tomato purée, ¼ cup
• 9.60 millilitre tomato sauce, ¼ cup
• 10.sugar, a good pinch
• 11.salt and pepper, a pinch each

Method

1. 1.Heat the oil and fry the onions till soft.
2. 2.Add the garlic, green pepper and chillies and fry a further 2–3 minutes.
3. 3.Add the fresh tomato, canned tomatoes and the juice, tomato purée, tomato sauce and sugar.
4. 4.Leave to simmer till thickened.
5. 5.Taste and then season with salt and pepper.
6. 6.This sauce can be made in advance and reheated.
7. 7.To serve: reheat the chilli dip and put in a flame proof dish kept warm on a warmer with a candle. Put the guacamole, some sour cream and some grated cheddar cheese in separate bowls. Assemble all this on a large lettuce covered platter or tray. Let each guest top a pita wedge with a dollop of dip, guacamole, sour cream and grated cheese.

Notes

• Appears on the same card as Guacamole (guacamole.yaml). Recipe spans pages 58–59 of salads.pdf.
• Card note: 'This chilli dip is also delicious served as a sauce with meat, chicken or fish.'
• Card note: 'If preferred, serve hot chilli dip with plain Taco chips.'
• Serve with pita wedges (baked separately), sour cream and grated cheddar alongside the guacamole.