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
Preheat the broiler
2
Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes
3
Transfer to a bowl and cover with plastic wrap
4
While the peppers cool, make the creamy garlic lime dip
5
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
6
Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking
7
Rub the skin off the bell peppers and remove the stem and seeds
8
Put in the bowl of a food processor or the carafe of a blender
9
Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper
10
Pulse until chunky
11
Transfer to a serving bowl and season with the hot sauce, salt and pepper
12
Serve the blue corn tortilla chips with the red pepper sauce and white dip
13
Let stand until cooled