Ring-of-fire dip


10-15 small red chillis (the hottest ones you can get,
                         I'm not 100% sure what variety we get here in Australia)

1 large onion

2 receipe tubs of tomato paste (or a tin (475ml) of tomato puree)

2 tsp coarse ground black peppercorns

1/2 a green capsicum



Fry the onion in olive oil (or canola)
chop finely (but not too fine) the chillis
add the chilli, tomato paste and one tub of water (omit water if using puree)
add the capsicum and pepper, simmer for ~20 mins, until thick

serve _hot_ with plain corn chips

Carl

carl@oversteer.library.uwa.edu.au
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html