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.
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.
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.