Spicy Pepper and Chilli Dip

Step-by-step method

Let’s cook

At a glance

You're looking at a colorful vegetable dip that brings together roasted peppers, onions, and chillies simmered with tomato passata. The main thing to watch is keeping the vegetables from burning while you fry them down—it takes patience, but that's what develops the flavor. You can dial the heat up or down with Tabasco, and it's just as good warm or cold.

  1. 1/5

    Prep the vegetables

    Peel the onion and chop it into rough cubes. Wash the peppers, halve them, remove the seeds and slice into half-moons. Finely chop the chilli peppers.

    For this step

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  2. 2/5

    Fry it up

    Heat the oil in a large pan (I use a wok). Add the onion and fry for about five minutes. Add the chilli and cook for a couple more minutes, then tip in all the sliced peppers.

  3. 3/5

    Watch it doesn't catch

    Stir and let everything fry together, making sure it doesn't burn. Cook for as long as you can to soften the peppers, but not all the way through.

Spicy Pepper and Chilli Dip

bohynekuchyne
Active time total 52 min
Prep 12 min Cook 40 min
8 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

125 kcal

Calories

28 g

Carbohydrates

1 g

Fats

4 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I couldn't decide between a cheesy dip and a spicy vegetable one, so I made both. The vegetable version turned out a bit like a lecho. To give it more heat, I used Tabasco. I did go a little overboard, though, so I've toned it down here into a milder version.

Gluten-free Lactose-free Vegan Vegetarian Sauce

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