Ingredients

50 g onion
1 red bell pepper
4 chipotle peppers
extra virgin olive oil

Preparation

To prepare the pepper and chipotle dip wash the red bell pepper and cut it into chunks, peel and coarsely chop the onion and steam these vegetables in a pan with two tablespoons of olive oil.

Cover the pan and cook over medium heat for about 20 minutes; half cooked, add the chopped chipotle peppers.

When the bell pepper and the onion will be tender, remove from heat and whip until you get a smooth, creamy sauce.

This pepper and chipotle dip is excellent with tortilla chips or nachos, as well as an ingredient for fajitas, tacos or burritos.