Red & White Double Dippers With Blue Corn Chips Recipe
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Ingredients
Red Pepper Salsa:
- 2 red bell peppers
- 1 ripe tomato on the vine, quartered
- 1/3 cup piquante peppers, such as peppadew, mild or sweet
- 1/4 of a large white onion, cut into large chunks
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1/8 to 1/4 teaspoon hot sauce
Creamy Garlic Lime Dip:
- 1 1/2 cups sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground coriander
- 1/2 teaspoon lime zest
- 2 small cloves garlic, finely grated
- Kosher salt and freshly ground black pepper
- Blue corn tortilla chips, for serving
Directions
Preheat the broiler. Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes. Transfer to a bowl and cover with plastic wrap. Let stand until cooled.
While the peppers cool, make the creamy garlic lime dip. Stir the sour cream, lime juice, cilantro, coriander, zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth. Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking.
Rub the skin off the bell peppers and remove the stem and seeds. Put in the bowl of a food processor or the carafe of a blender. Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until chunky. Transfer to a serving bowl and season with the hot sauce, salt and pepper.
Serve the blue corn tortilla chips with the red pepper sauce and white dip. Makes 8-10 Servings.
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