Cook4me+ Tex-mex Dip

• 450 g red peppers, de-seeded and cut into pieces
• 450 g yellow peppers, de-seeded and cut into pieces
• 3 tsp peanut butter
• 3 clove(s) garlic, peeled and degermed
• 150 g onion, peeled and quartered
• 3 tsp tomato purée
• 1½ tsp tex-mex spice mix
• 3 tsp breadcrumbs
• Salt and pepper, to taste
• Tortilla chips, to serve

#SummerRecipes2020

Prepare the ingredients.

Put the peppers, garlic and onion into the steam basket, then put the basket in the bowl with 200 ml of water. Add salt and pepper.

High pressure cooking: 10 minutes

Blend the contents of the basket with the other ingredients in a bowl. Chill in the fridge.