John Myers
Spicy Chili Tomato Dip
The perfect spicy chili tomato dip recipe with a picture and simple step-by-step instructions.
- 1 Onion red
- 1 Onion
- 1 size Clove of garlic
- 1 Chilli red fresh
- 2 tbsp Vegetable oil
- 1 tbsp Sugar
- 4 tbsp Tomato paste
- 100 ml Sieved tomatos
- 1 Organic lime
- 2 Vine tomatoes
- Salt, colored pepper from the mill
- 0,5 tsp Chili powder
- 1 pinch Ground cumin
- 1 tbsp Salsa sauce hot
- 3 tbsp Frozen parsley
- 1 tsp Honey
- Peel the onions and garlic, dice both finely. Wash the chilli, cut in half, core and cut into fine cubes. Rinse the lime with hot water and finely grate the peel. Squeeze out one half. Cut the vine tomatoes in a cross shape and scald with boiling water. Peel off the skin, cut off the stem and dice the tomatoes. Heat the oil in a pan and fry the vegetables in it until the onion cubes are translucent. Add sugar and caramelize briefly. Then stir in tomato paste and roast. Deglaze with the tomatoes and stir everything well.
- Add diced tomatoes, lime juice and zest. Season to taste with the spices and simmer for about 5 minutes over low heat. Finally stir in the parsley, salsa sauce and honey, season again to taste. Let it cool, let it steep for 3-4 hours, take it out of the fridge half an hour before serving.
- Tastes good with fried / deep-fried cheese, tortilla chips, potato wedges, etc. We had the dip with cheese talers with camembert and Parmesan and avocado and orange salad, the fruity salad went very well with the spiciness. Left in preparation step 4. Enjoy your meal!
- Snack / starter: Spicy chilli cheese thalers with camembert and Parmesan salad / starter: fruity avocado and orange salad with pomegranate
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