Red and White Double Dippers with Blue Corn Chips

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Serve the blue corn tortilla chips with the red pepper sauce and white dip.