Sassie Chilli Dipping Sauce & Deep-Fried Crispy Potato Skins

It doesn’t take rocket science here with these two recipes but believe me it’s pure sassiness with this spicy dip and combining texture of crispy skins. The dip on initial tasting is smooth and lush then a slight kick comes into play from the chilli, all the ingredients fully complement each other. Deep-frying the potato skins ensures golden crispness with a little crunch of sea salt. You can double the quantities to my recipes to serve more guests.

Mansi at Fun & Food is hosting a Games Night Party Event and requested vegetarian recipes that are stress-free and don’t require a lot of advance preparation. So I am submitting my two recipes here for this event.

Sassie Chilli Dipping Sauce & Deep-Fried Crispy Potato Skins

For Sassie Chilli Dipping Sauce
Ingredients
240g can of tomatoes, drain half of the juice away
400g can of red kidney beans, drained and rinsed
2 cloves of garlic, crushed
½ red pepper, deseeded and chopped a little
3 spring onions, chopped using the green stalks too
1 red chilli, deseeded and chopped
1 tbsp tomato puree
A dash of soy sauce
Sea salt & freshly ground black pepper

Method

Add all the ingredients except the sea salt & pepper into a food processor and whiz until it becomes quite smooth. Add the sea salt & black pepper to taste. Serve in a medium bowl.

Makes enough to fill one medium-serving bowl


For Deep-Fried Crispy Potato Skins
Ingredients
4 Large potatoes
Oil for frying
Sea salt

Method

Scrub the potatoes clean removing any dirt and dry off. Prick each potato with a fork all over then place into the microwave on full power for 10 minutes or until fully cooked through. When cool enough to handle cut each one in half and scoop out the flesh (this could be used for mashed potatoes at a later date). Cut the skins into wide strips and lower gently into very hot oil to deep-fry until golden in colour. Lift out and drain well onto absorbent towelling then remove to a serving plate and sprinkle with sea salt.

Serves 4 – 6