Spicy Chili Pepper Fiesta (Printable)

A vibrant chili pepper platter featuring colorful dips and fresh veggies, ideal for sharing at parties.

# What You'll Need:

→ Chili Peppers

01 - 3 large red bell peppers, sliced into thick strips
02 - 3 large yellow bell peppers, sliced into thick strips
03 - 3 large orange bell peppers, sliced into thick strips
04 - 4 to 6 assorted fresh chili peppers (jalapeños, Fresno, serrano), sliced into thin rings or halved

→ 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 (Greek yogurt base with adobo sauce, lime juice, and salt)

→ 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 - 1/4 cup chopped fresh cilantro
14 - 2 limes, cut into wedges

# How-To:

01 - Wash and dry all peppers. Slice bell peppers vertically into thick strips, reserving some halves for serving dips inside.
02 - Slice fresh chili peppers into thin rings or halve them lengthwise. Remove seeds to moderate heat if desired.
03 - Arrange bell pepper strips and chili pepper slices on a large serving platter, grouping by color for visual appeal.
04 - Spoon each dip into small bowls or into reserved pepper halves, placing them around the platter as vibrant focal points.
05 - Fill the platter with blue corn tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to add texture and color.
06 - Garnish with chopped cilantro and lime wedges. Serve immediately, encouraging guests to mix peppers with dips.

# Expert Advice:

01 -
  • It's a show-stopper that takes only 35 minutes but looks like you've been planning all week
  • Everyone finds something they love because the flavors range from mild and creamy to boldly spicy
  • You can prep it in advance and let it sit until party time, which means less stress and more time with your guests
02 -
  • Wet hands make this whole process easier and less irritating, especially when handling the chili peppers; the capsaicin oils will find your eyes otherwise
  • Arrange everything no more than 30 minutes before serving so peppers stay crisp and dips stay fresh—this isn't a dish that improves with sitting time
03 -
  • If you're making the guacamole or salsa yourself, do it as close to serving time as possible—oxidation and browning happen fast, and fresh really does taste different
  • The blue corn tortilla chips are worth seeking out; they're not just prettier, they're often sturdier and have more flavor than regular yellow chips
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