Spicy Chili Pepper Fiesta (Printable View)

A vibrant assortment of chili peppers and colorful dips, ideal for festive gatherings and party platters.

# 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 heat preference

→ Dips

05 - 1 cup classic guacamole
06 - 1 cup roasted red pepper hummus with a spicy kick
07 - 1 cup mango salsa
08 - 1 cup creamy chipotle yogurt dip (see notes)

→ 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 thoroughly. Slice bell peppers vertically into thick strips suitable for scooping, reserving several halves for serving dips inside the pepper boats.
02 - Cut chili peppers into thin rings or slice lengthwise, removing seeds if a milder heat is preferred for presentation.
03 - Place bell pepper strips and chili slices on a large serving platter, grouping them by color—red, orange, and yellow—to create visual appeal.
04 - Spoon each type of dip into individual small bowls or the reserved bell pepper halves. Position these dips strategically around the platter as vibrant focal points.
05 - Fill the remaining spaces on the platter with blue corn tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to provide texture and contrast.
06 - Sprinkle chopped cilantro and arrange lime wedges for a fresh burst of flavor and color.
07 - Present immediately, inviting guests to combine peppers and dips creatively for an engaging tasting experience.

# Best Practices:

01 -
  • It looks absolutely stunning on the table, like edible art that makes people pause and smile before they even taste anything.
  • You can prep everything in advance and let guests build their own flavor combinations, which somehow makes the party feel more interactive and fun.
  • It's naturally vegetarian and gluten-free, so you're not juggling multiple versions for different diets—this one platter works for everyone.
02 -
  • The heat from fresh chili peppers intensifies over time as the platter sits, so serve it fresh and always warn guests which peppers are hottest—jalapeños are gentle, but serranos will surprise someone expecting mild.
  • Prep your peppers a few hours ahead, but assemble the platter just before serving. Bell peppers and other vegetables hold up well in the fridge, but once everything comes together, the presentation is time-sensitive and looks its absolute best in the first hour or two.
  • If you're making the chipotle yogurt dip from scratch, the adobo sauce from the can is non-negotiable—it's what transforms plain yogurt into something memorable and worth talking about.
03 -
  • If you're prepping hours ahead, store your cut peppers in water in the refrigerator—they stay crisp and hydrated, and you can dry them before assembling.
  • Make your chipotle dip a little thinner than you think you need to. It thickens slightly as it sits, and you want it to be easy for guests to scoop with delicate pepper strips without them breaking.
  • The secret to a platter that looks magazine-worthy is negative space—don't overcrowd it. A little breathing room between elements makes everything look more elegant and makes it easier for guests to actually grab what they want.
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