Spicy Chili Pepper Fiesta (Print)

A bold, colorful chili pepper platter paired with creamy dips for exciting flavor and visual appeal.

# Components:

→ Chili Peppers

01 - 8 red Fresno chili peppers, washed and stems trimmed
02 - 8 orange mini sweet peppers, washed and stems trimmed
03 - 8 yellow Hungarian wax peppers, washed and stems trimmed
04 - 4 red jalapeño peppers, washed and stems trimmed
05 - 4 yellow chili peppers (yellow jalapeños or banana peppers), washed and stems trimmed

→ Roasted Red Pepper Hummus

06 - 1 cup canned chickpeas, drained and rinsed
07 - 1/2 cup roasted red bell pepper, jarred or homemade
08 - 2 tablespoons tahini
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon kosher salt
13 - 1 small garlic clove

→ Mango-Yogurt Dip

14 - 3/4 cup plain full-fat Greek yogurt
15 - 1/2 ripe mango, peeled and diced
16 - 1 tablespoon freshly squeezed lime juice
17 - 1/4 teaspoon chili powder
18 - Pinch kosher salt

→ Avocado-Cilantro Cream

19 - 1 ripe avocado
20 - 1/4 cup sour cream
21 - 1 tablespoon fresh lime juice
22 - 2 tablespoons chopped fresh cilantro
23 - 1/4 teaspoon ground cumin
24 - Pinch salt

→ Garnishes (optional)

25 - Chopped fresh cilantro
26 - Crumbled queso fresco or feta cheese
27 - Lime wedges

# Directions:

01 - Rinse all peppers thoroughly under cold running water and pat dry with paper towels. Trim stems and slice peppers in half lengthwise. Remove seeds for milder heat or leave some for spicier flavor; wear gloves to avoid skin irritation. Arrange pepper halves skin-side down on a large platter by color in a pattern such as concentric circles, alternating types for variety. Press gently to stabilize the peppers.
02 - Combine chickpeas, roasted red bell pepper, tahini, olive oil, lemon juice, smoked paprika, salt, and garlic in a food processor. Puree until creamy and smooth, scraping sides as necessary, approximately 1 to 2 minutes. Adjust seasoning to taste. Transfer to a small bowl, create a swirl on the surface with the back of a spoon, and drizzle with olive oil and a sprinkle of paprika.
03 - Blend Greek yogurt, diced mango, lime juice, chili powder, and salt until perfectly smooth, around 1 minute. Add more lime juice for brightness or thin with 1 to 2 teaspoons of water if too thick. Transfer to a serving bowl and garnish with a pinch of chili powder.
04 - Scoop avocado into a bowl and add sour cream, lime juice, chopped cilantro, cumin, and salt. Mash with a fork then whisk until smooth and creamy with flecks of cilantro. Adjust seasoning with salt or lime as preferred. Serve immediately and garnish with additional cilantro.
05 - Place dip bowls among the arranged peppers, spacing to separate color groups. Sprinkle chopped cilantro and crumbled cheese over the platter. Add lime wedges for squeezing over peppers or dips. Serve immediately, ensuring the peppers appear fresh and vibrant, with dips neatly presented and garnished.

# Expert Advice:

01 -
  • It looks absolutely stunning on any table—the reds, oranges, and yellows arranged together are conversation starters before anyone even tastes anything.
  • You get three completely different, complementary dips that balance heat with cooling creaminess, so every bite feels like a new discovery.
  • It's genuinely easy to pull off with just 30 minutes of prep, yet feels fancy enough to impress even the pickiest guests.
02 -
  • Gloves are non-negotiable when handling hot peppers. I learned this the devastating way after touching my eyes mid-party. Capsaicin oil stays on your skin far longer than you'd expect, and no amount of water removes it quickly.
  • The difference between an okay dip and a transcendent one is often the quality and freshness of your acid—lemon and lime juice matter enormously. Fresh-squeezed makes a measurable difference that guests will taste.
  • Avocado oxidizes faster than you think. Make that dip last, and if you're assembling ahead, press plastic wrap directly onto the surface, not just over the bowl. Lime juice helps slow it but doesn't stop it completely.
03 -
  • Use a sharp chef's knife for clean cuts through peppers. Dull knives crush the flesh and create watery, sad-looking halves. Sharp knives = crisp, beautiful presentation.
  • If you're preparing this more than an hour or two ahead, store the pepper halves in a container in the fridge with a slightly damp paper towel. This keeps them hydrated and crisp without making them soggy.
  • The "swirl" you create on top of the hummus by dragging the back of a spoon through it isn't just decorative—it gives the dip visual interest and makes it look more intentional, more restaurant-quality.
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