John Myers
Ingredients for 1 servings:
- 120 g tomatoes
- 50 g chili pepper(s), medium hot
- 100 g onion(s)
- 3 garlic cloves
- 10 basil leaves
- 1 bunch of parsley
- 3 pinch(s) salt and pepper
- 2 tbsp walnut oil, alternatively olive oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Chop the tomatoes and chili into pieces, peel and quarter the onions. Place everything in a blender. Alternatively, you can use an immersion blender. Crush the garlic and add it along with the basil leaves and parsley. Season with pepper and salt and add the oil. Blend everything well until you get a fine, smooth mixture. Add a little more oil if desired. Then transfer it to a sealable container. The dip will keep in the refrigerator for 14 days. The dip tastes great with scrambled eggs or fried eggs, on pizza, or simply with bread. Depending on the type of chili, it can be quite hot. The quantities above are sufficient for approximately 250 ml.
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