Hot As Devil Pitchfork Pepper Dip
From cuzpat 14 years agoIngredients
- 3-4 green bell peppers seeded and chopped (don't use red or yellow peppers for this) shopping list
- 1/4 lbs - 1/2 lbs jalapenos sliced and keep the seeds shopping list
- 1 16oz can tomato puree shopping list
- a few red peppers flakes (optional) shopping list
- 1/4 cup of white or red wine vinegar shopping list
- pinch of sugar if tomato puree isn't sweet shopping list
- Optional shopping list
- fresh basil or parsley added towards the end of cooking shopping list
How to make it
- 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.
People Who Like This Dish 2
- hungrybear Miner, MO
- shirley2353 OH
- cuzpat Sikeston, Mo
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