Ingredients

4 carrots
1 red bell pepper
1/2 onion
Amachito chili pepper according to your taste and... resistance to hot!
coriander
beer
salt
extra virgin olive oil

Preparation

Peel the carrots and slice them into thin slices. Wash and clean the red bell peppers, removing seeds and white strands in it, and cut into cubes. Peel and finely chop the onion.

Heat in a pan 2 tablespoons of extra virgin olive oil and brown the onion and carrots. When they begin to soften, add the pepper and sprinkle with a little beer. Stir well and cover the pan.

After some minutes add salt and coriander and continue cooking over medium heat for about fifteen minutes, until the vegetables are just slightly firm.

When almost cooked, add the Amachito chili peppers previously washed and chopped. For a medium hot sauce, use 3 chilies.

NOTE: for other recipes the type of chili pepper is interchangeable, but for this sauce is recommended the use of Amachito, whose flavor mix excellently with the sweet taste of carrots.

Let the vegetables cool, then whip. The carrot and pepper dip with Amachito chili is excellent with tortilla chips, or even as a seasoning for meat or special sandwiches.