Salsa and Sour Cream

Few of the major ingredients in a Mexican meal is a hot, spicy salsa and a tangy sour cream.
Both these can be preserved and used over a period of time. Salsa can be stored in the refrigerater for a few days and in that case don’t add the onions. Add onions only at the time of serving.



6-7 tomatoes
1 onion finely chopped
3 capsicum, longitudinal pieces
5-6 green chillis
5-6 garlic cloves
olive oil for coating the vegetables
3 tbsp lemon juice
salt and pepper to taste
1/2 tsp sugar


1. Pre-heat the oven. Coat tomatoes, capsicum, green chillis and garlic with olive oil . Arrange in a greased shallow baking tray and keep and broil 10-12 mts. Remove and cool.

2. Skin the tomatoes. Combine the garlic, tomatoes, capsicum and green chillis and  run in a mixer grinder for a few seconds. Be careful not to make a smooth paste of it. It should be chunky and coarse.

3. Add chopped onions, salt, pepper, sugar and fresh parsley to the coarse paste and your salsa is ready.


Sour Cream


2 cup hung curd (at room temp)
approx 5-6 tbsp lime juice
salt to taste
red chilli flakes
fresh coriander chopped


1. Add the curd, chilli flakes,  salt in a bowl and combine well. Blend the mixture  till you get  a smooth consistency.

2. Slowly add the lemon juice and keep blending until  the curd begins to thicken. Add lemon juice till it reaches a sour stage.

3. Add the chopped parsley and chill.

Sour Cream


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