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

Method

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.

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There are a million and one hot sauce recipes on the internet. And to be honest it is hard to pick the best one. So much comes down to personal taste but here is a base from which you can experiment.

Hot Sauce Ingredients:

2 lbs of fresh chillies (variety of your choice)
2 teaspoons of salt
juice from 4 limes 1/2 a cup of white wine vinegar 1/2 cup of water

Method:

Add all the ingradients to a pan and bring to the boil. Lower the heat and simmer for 30 minutes. Blend in a food processer. Add more water/vinegar in equal parts if the mixture looks too dry. Once happy with the taste/consistency allow to cool then store in a steralised glass bottle. Put in a dark cupboard and let age at least 2 weeks.

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