Spicy Tomato and Chili Dip Recipe
Get your taste buds tingling with this tangy dip, spiked with fresh green chilies. It is delicious served with deep-fried potato skins or hash browns.
1 shallot, halved
2 garlic cloves, halved
a handful of fresh basil leaves, plus extra, to garnish
500g/1 1/4 lb ripe tomatoes
30m 1/2 tbsp olive oil
2 fresh green chilies
salt and ground black pepper
1. Place the shallot and garlic in a blender or food processor. Add the basil leaves and process until very finely chopped. You may need to scrape down the sides of the bowl with a spatula.
2. Cut the tomatoes in half and add them to the shallot mixture. Pulse until the mixture is well blended and they are finely chopped.
3. With the motor still running, slowly pour in the olive oil through the feeder tube. Add salt and pepper to taste and pulse briefly to mix. Spoon the mixture into a bowl.
4. Cut the chilies lengthways and scrape out the seeds with a sharp knife and discard. Finely slice across the chilies, cutting them into tiny strips and stir them into the tomato mixture. Garnish with a few torn basil leaves. Serve the dip at room temperature. Refrigerated, this will keep for 3-4 days.
Use green serrano or jalapeno chilies. Anaheims are also suitable and will give you a milder result.