Chili Tomato and Basil Dip Recipe

Chili Tomato and Basil Dip Recipes

Ingredients :

1 shallot

2 garlic cloves

1 handful fresh basil leaves, plus extra to garnish

500g ripe tomatoes

30ml olive oil

2 green chilies

salt and freshly ground black pepper

Method :

Peel and halve the shallot and garlic cloves. Place in a food processor or blender with the basil leaves and process until very finely chopped. Halve the tomatoes and add to the shallow mixture. Pulse until well blended and finely chopped. With the motor still running, slowly pour in the olive oil. Season to taste. Halve the chilies lengthways and discard the seeds. Finley slice the flesh into tiny strips and stir into the dip. Serve at room temperature, garnished with a few torn basil leaves.

Cooking Tips - This dip is best made with full flavored sun-ripened tomatoes. In winter, use a drained 400g can of plum tomatoes.

A versatile, spicy dip, delicious served with all kinds of savory dishes.

Serves 4-6

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