Chilli and garlic dip

---

This can be served as a dip and a sauce. It is fairly hot.

Ingredients

• 3 tablespoons oil
• 1 bulb garlic, peeled and chopped
• 1 fresh, red chilli, chopped (leave the seeds in)
• 1 small red pepper, chopped
• 1½ teaspoon bird's eye chilli paste
• 1 tablespoon tomato purée
• 6 tablespoon mayonnaise

Method

1. Heat the oil in a small saucepan over a medium heat and fry the garlic until it is soft.
2. Stir in the chilli and red pepper and sauté for about a minute.
3. Add the chilli paste and the tomato purée and cook for 5 minutes gently stirring constantly.
4. Remove from the heat and allow to cool.
5. Transfer the mixture to a blender and process until it is smooth.
6. Pour into an airtight container and mix in the mayonnaise.
7. It will keep in the fridge for a few days.

Chef's notes

If you are using home-made mayonnaise, I find that the dip has a softer and better texture if the mayonnaise is made with whole eggs, rather that just the yolks.