Red And White Double Dippers With Blue Corn Chips
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
55
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Lime Juice (fresh)1 tsp
Ground Cumin1 tsp
Hot Sauce1.5 cups
Sour Cream2 tbsps
Cilantro (chopped fresh)1 tsp
Ground Coriander2 small
Garlic (cloves, finely grated)Directions:
1
Let stand until cooled
2
Preheat the broiler
3
Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes
4
Transfer to a bowl and cover with plastic wrap
5
While the peppers cool, make the creamy garlic lime dip
6
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
7
Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking
8
Rub the skin off the bell peppers and remove the stem and seeds
9
Put in the bowl of a food processor or the carafe of a blender
10
Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper
11
Pulse until chunky
12
Transfer to a serving bowl and season with the hot sauce, salt and pepper
13
Serve the blue corn tortilla chips with the red pepper sauce and white dip