Cocktail food and finger food typically suggest a good event. This chili dip cocktail food is no exception.
1 Can Tomatoes (chopped and drained)
2 tbspn Tomato Paste
2 Medium sized Onions (finely diced)
1 Green Capsicum (finely diced)
1 tsp Sugar
1 tsp Sambol Oleck or Dash of Tabasco Sauce
1 tsp Dried Basil
1½ tbspn Sweet Chilli Sauce
1 Tsp Butter
Salt & Pepper
Fry capsicum in a little butter, then add onion. When both are nearly soft, add drained tomatoes, tomato paste, salt and pepper, sugar and basil. Stir. Add sweet chilli sauce and sambol oleck or Tabasco sauce. Continue to stir until all ingredients are mixed together.
If dip is too hot because of the chili, add more sugar. Sugar takes the heat out of the dish.
Serve with corn chips.