Spicy Chili Pepper Fiesta (Printable View)

A vibrant spread of chili peppers and colorful dips ideal for festive occasions.

# What You'll Need:

→ Chili Peppers

01 - 3 large red bell peppers
02 - 3 large yellow bell peppers
03 - 3 large orange bell peppers
04 - 4 to 6 assorted fresh chili peppers (jalapeños, Fresno, serrano), adjust for heat preference

→ Dips

05 - 1 cup classic guacamole
06 - 1 cup spicy roasted red pepper hummus
07 - 1 cup mango salsa
08 - 1 cup creamy chipotle yogurt dip

→ Accompaniments

09 - 2 cups blue corn tortilla chips
10 - 1 cup baby carrots
11 - 1 cup cucumber slices
12 - 1 cup cherry tomatoes

→ Garnishes

13 - ¼ cup chopped fresh cilantro
14 - 2 limes, cut into wedges

# How To Make It:

01 - Wash and dry all peppers. Slice bell peppers vertically into thick strips, reserving some halves to serve dips inside.
02 - Cut chili peppers into thin rings or halve lengthwise. Remove seeds if a milder heat is desired.
03 - Arrange bell pepper strips and chili pepper slices on a large platter, grouping by color for a visually appealing presentation.
04 - Spoon each dip into small bowls or into the reserved pepper halves. Distribute dips around the platter as colorful focal points.
05 - Fill gaps on the platter with tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to add texture and color.
06 - Sprinkle chopped cilantro and arrange lime wedges on the platter. Serve immediately, encouraging guests to combine peppers with dips.

# Expert Advice:

01 -
  • It's a showstopper that requires no cooking skills—just colorful peppers and dips that come together in minutes, yet looks like you spent hours planning it
  • Everyone at your gathering finds something they love, whether they're heat-seekers or dip devotees, since you control the spice level
  • It doubles as edible art that gets people talking and reaching for more, making it the unexpected star of any party
02 -
  • The white membrane and seeds inside peppers hold the real heat—if your guests include children or spice-avoiders, removing these from your fresh chilis makes an enormous difference without losing the pepper's beautiful appearance
  • Room temperature is your friend here—I used to refrigerate everything, but warm peppers have better flavor and the dips taste richer when they're not ice-cold, so assemble this no more than an hour before serving
  • The color arrangement isn't just pretty; it's a flavor guide that helps people self-select their adventure level, so taking time to group the peppers actually makes the eating experience better
03 -
  • Make your dips in beautiful serving bowls—I use small ceramic dishes that complement the food colors because the dips deserve to be as visually exciting as the fresh vegetables surrounding them
  • Slice your peppers just thick enough that they don't floppy or tear when you dip them, but thin enough that they're not overwhelming—around three-quarters of an inch seems to be the sweet spot
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