Red Pepper Dip
Peel the onions and garlic. Chop and simmer in the vegetable broth. Add the chili paste, and season with salt and pepper. Cut the chili in half, remove the seeds and chop some into small pieces, and the rest into rinse for garnish.
Cut the peppers in half, remove the core, rinse, and finely chop. Mix the peppers with the onion and vegetables. Puree. Press the puree through a sieve. Season with salt, pepper, and paprika. Beat the cream until halfway to stiff and fold into the puree. Garnish with the remaining chili rings.