Tortilla Corn Chips

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Red & White Dips with Blue Tortilla Corn Chips

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.

Submitted by Lisa from Pennyslvania
 

 

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