Ingredients
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2 (400 g) cans diced tomatoes
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1/4 cup olive oil
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4 green bell peppers or 4 red bell peppers, chopped
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10 cloves garlic, crushed
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150 g tomato paste
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1 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon sweet paprika
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1/2 teaspoon chili powder (or more if you like hot)
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1 tablespoon cumin
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1 teaspoon ground coriander
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2 tablespoons chopped parsley
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4 tablespoons chopped dill
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2 large onions, chopped
Instructions
- Fry onions and garlic in olive oil, till soft.
- Add chopped bell peppers and cook, covered, for 10 minutes.
- Add the rest of the ingredients, except dill, and cook for about 15 minutes, stirring from time to time to prevent sticking.
- When ready, take off stove and mix in the chopped dill.
- Serve cold as a dip.