Red Pepper Baskets With Crudités and Rosy Creamy Salsa

Total Time
12mins
Prep 12 mins
Cook 0 mins

A great way to kick off a simple meal or a grand fiesta! Especially good if you make this with my Margarita Jalapeño Salsa. From "Hotter Than Hell".

Directions

  1. Slice stem ends from bell peppers, and pull out the seeds and ribs.
  2. Divide broccoli into florets with stems about 4 inches long.
  3. Cut tips from green beans.
  4. Trim asparagus spears to 6 inches long and pare skin from stalks.
  5. Pull strings from snow peas.
  6. Parboil each vegetable, except for the red bell peppers, separately in boiling salted water just until tender-crisp.
  7. Broccoli, green beans, and asparagus each take about 3 minutes; snow peas take about 30 seconds.
  8. When each vegetable is done, transfer it to an ice-filled dish to stop the cooking process; cool.
  9. While vegetables are cooling, combine sour cream, mayonnaise, and salsa in a medium bowl.
  10. Spoon 1/4 of the mixture into each pepper cup.
  11. Stand broccoli, green beans, asparagus, and snow peas in pepper cups and serve with Rosy Creamy Salsa.

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