Tomato & pepper dip

• jar of Peppadew sweet piquante peppers375g g
• tomatoes↗3

  roughly chopped

• 1 tbsp sundried tomato↗

  paste

• a bunch of chives

  snipped

Step-by-step instructions

1. 1

   Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.

2. 2

   Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill – they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.