This chilli dip recipe is so simple and can be served with just about any dish ranging from nachos, fresh vegetables to salads and hot chillies.
Chilli Dip Ingredients
3 x habanero peppers finely chopped
2 x red chillie (cayenne or similar) finely chopped
8 x fresh tomatoes (finely chopped)
2 x cloves of garlic
1 x finely chopped onion
Juice from 1 lime
1/4 teaspoon of salt
1/2 teaspoon of crushed black pepper
Roast the garlic in the oven for about 10 minutes until soft then remove the skin and finley chop. Add a small amount of oil to a pan then quickly fry off the onions and chopped garlic. You only want to soften the onions, not brown them so keep an eye on them.
Once the onions have softened slightly add the choppped tomatoes and cook for a further 2 minutes. Remove from the heat and mix the tomatoe and onion mixture into a bowl with the other ingrediants and allow to cool.