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Ingredients

  • 375g jar of Peppadew sweet piquante peppers
  • 3 tomatoes, roughly chopped
  • 1 tbsp sundried tomato paste
  • a bunch of chives, snipped

Method

  • STEP 1

    Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.

  • STEP 2

    Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill – they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

Recipe from Good Food magazine, May 2004

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A star rating of 4.6 out of 5.5 ratings
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