Recipe

Hot As Devil Pitchfork Pepper Dip Recipe

	Cuzpat / All my dishes 2 months, 1 week ago Spicy dips Prep:10m Cook:45m Servings:4	Cuzpat
	peppers vinegar jalapeno

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Ingredients

3-4 green bell peppers seeded and chopped (don't use red or yellow peppers for this)

1/4 lbs - 1/2 lbs jalapenos sliced and keep the seeds

1 16oz can tomato puree

a few red peppers flakes (optional)

1/4 cup of white or red wine vinegar

pinch of sugar if tomato puree isn't sweet

Optional

Fresh basil or parsley added towards the end of cooking

Directions

Saute the peppers in a pan over medium heat until softened (about 15 minutes). Season with salt if desired and then add the tomato puree, vinegar and a pinch of sugar if needed (I've never added any but I use good tomato puree) Simmer for 30 to 45 or until the sauce has thicken.

Serve this as you would salsa with corn chips, pita chips or bread.

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