Spicy Pepper and Chilli Dip
·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.
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.
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.
Simmer with tomato passata
Pour in the tomato passata, stir, cover and simmer together for 15 minutes. Season to taste with salt, pepper and more passata if needed. Cook for another five minutes uncovered to reduce slightly.
Serving
This dip can be served warm or cold. For extra heat, add a dash of Tabasco to taste.