Recipe

Hot As Devil Pitchfork Pepper Dip Recipe


Hot As Devil Pitchfork Pepper Dip Recipe
Spicy dips

Cuzpat

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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
  1. 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.
  2. Serve this as you would salsa with corn chips, pita chips or bread.

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Comments


My son will love this one.


I like it


Sounds hot enough.

Jeff


Good post five forks


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