At a glance
This vibrant veggie dip comes together through a straightforward sauté-and-simmer process that takes just under an hour. The tricky part is managing the heat while cooking the peppers to soft perfection without letting them scorch—but you'll get rewarded with a lecho-like dip that's naturally lactose-free and vegan. A dash of Tabasco can turn up the spice if you're feeling bold, though the creator found moderation is key here.
1/5
Prep the vegetables
Peel the onion and cut into rough dice. Halve the washed peppers, remove the seeds and core, then slice into half-moons. Finely chop the chilli peppers.
For this step
0/52/5
Sauté the vegetables
Heat the oil in a large pan (I use a wok). Add the onion and cook for about five minutes. Stir in the chilli and cook for a couple more minutes, then add all the chopped peppers.
3/5
Watch it doesn't burn
Stir well and let everything cook together, taking care it doesn't scorch. Cook for as long as you can to soften the peppers - but not all the way through.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
