This tomato chili dip is very spicy and tasty made from commonly available kitchen vegetables.

Ingredients

1 tbsp olive oil

1 small onion- finely chopped

1 garlic, crushed

7- ounce can chopped tomatoes

1 or 2 red chile- seeded and finely chopped

1 tbsp balsamic vinegar

1 tbsp chopped cilantro, plus extra to garnish

Method

Heat the oil in a saucepan, add onion and garlic and cook for 5 to 10 minute, until soft and golden. Add the tomatoes with their juice and stir in the chile and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the cilantro and serve hot!

Serve With the potato wedges, season with salt and freshly ground black pepper and garnish with cilantro!