Tomato Chili Dip Recipes

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

MOZZARELLA STICKS WITH CHILLI TOMATO SAUCE

Steps:

• Put the flour, egg and breadcrumbs into three separate bowls, seasoning each. Stir the dried oregano and garlic granules into the breadcrumbs.
• Coat the mozzarella sticks in the flour, dust off any excess, then dip into the beaten egg. Gently shake to remove the excess egg, then turn in the breadcrumbs until well-coated. Transfer to a baking sheet lined with baking parchment and arrange in a single layer, then freeze for 1 hr until completely solid.
• To make the dipping sauce, heat the oil in a saucepan, and fry the chillies and garlic for 2-3 mins until fragrant. Tip in the tomatoes, vinegar, sugar and some seasoning. Reduce the heat to a simmer and cook for 12-15 mins until thick and saucy. If you prefer a smooth sauce, blitz with a stick blender. Season to taste - you may need to add a little more sugar, vinegar or salt. Leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• Fill a heavy-based saucepan no more than a third full of oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds. Gently lower in the frozen mozzarella sticks - you'll need to do this in two batches to ensure the temperature remains high - and fry for 2-3 mins until the cheesy middle is melted and the outside is crisp and golden. Drain on kitchen paper. Serve straightaway, or leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• To reheat, heat the oven to 220C/200C fan/gas 7 and bake on a tray for 8-10 mins until heated through. Season and serve with warm dipping sauce.

TOMATO & CHILLI DIP

Steps:

• Heat oil in frying pan.
• Fry all ingredients, accept salt and sugar.
• for 2 minute.
• Set aside for 1 min, blend or pound all ingredients and add salt and sugar.
• Return to pan and fry another 1-2 minute.

TOMATO CHILI DIP

Steps:

• Chop tomatoes and onions into 1/4-inch pieces and place in a large bowl.
• Stir in the next 5 ingredients (chilies-garlic powder).
• Add jalapeno.
• Cover and refrigerate overnight.
• Serve with tortilla chips.