This dip recipe pairs our hottest dried chili, Trinidad Moruga Scorpion Pepper, with the mildest fresh pepper you can buy. You can adjust it to your personal heat tolerance; just be sure to warn your guests.
2 Tbsp. olive oil
1/2 onion, finely chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
3 large tomatoes, chopped
1 tsp. granulated onion
1 tsp. granulated garlic
1/4 tsp. cumin powder
1/2 tsp. Trinidad Moruga Scorpion powder (to reduce heat use 1/4 tsp.)
1/2 tsp. salt
1/4 tsp. black pepper
Heat up the olive oil in a flat, non-stick pan.
Add chopped onion and sauté for 8 minutes until slightly brown.
Add chopped bell pepper and sauté for another 5 minutes.
Add garlic and mix gently until fragrant.
Add spices: onion, garlic, cumin, Trinidad Moruga Scorpion powder, salt and black pepper.
Add chopped tomatoes, then stir and mix well.
Reduce heat to medium low and cook for an hour, until tomatoes are well done.
Serve with tortilla chips.