Chili – Crazy – Hot – Dip

Ingredients for 1 servings:

• 8 chili peppers
• 1 can of tomatoes, peeled (400 g)
• 1 m.-sized onion(s)
• 1 tbsp oil
• 80 g sugar
• 1 ½ tsp salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for all fire-eaters

Peel and dice the onion. Trim the stems from the chili peppers and finely chop the peppers. Gently heat the oil in a saucepan and sauté the diced onion until translucent. Add the peeled tomatoes to the pan. Crush or purée them lightly, but small pieces should remain. Add the chopped chili peppers, salt, and sugar. Simmer the mixture until the desired consistency is reached (I like it a bit thinner so you can pour the sauce like salsa from a bottle). Serve hot or cold. Notes: To adjust the heat, increase or decrease the amount of chili peppers. You can, of course, use milder or hotter varieties. The quality of the peppers determines the spiciness of the dip. I buy my peppers from my local greengrocer. Varieties that would bring even the toughest man to his knees include: Habanero, Scotch Bonnet, Caribbean Red, Lake Victoria, Red Savina, Hot Paper Lantern, Fatalii, and African Birdeye. Be careful – it’s really hot!