Sour Cream with Cilantro and Lime

Mexican food has to have heat. And what better way to offset that than with sour cream with cilantro and lime. And even if you’re not using the it to offset the heat. The cilantro and lime add a light, citrusy, summery feel to the whole dish

The chili is a native Mexican plant. It add any degree of heat that you want, and has a good flavor, so long as you don’t burn your mouth. The heat producing element is Capsaicin. Capsaicin is a naturally occurring chemical irritant found in the chili plant. It creates a burning sensation when coming into contact with mucus membranes.

Why would we inflict this on ourselves, well, in the right quantities it creates varying degrees of heat in the food. Capsaicin is hydroscopic, which means it doesn’t mix with water, however, milk works. This is due to caseins, a protein found in milk that neutralizes the capsaicin. Hence the reason for the sour cream found with most spicy food.

This is the perfect side to my Spicy Shrimp Tacos.

It’s just fresh cilantro, fresh lime juice and a cup of sour cream. But it makes the dish

I prefer to use fresh cilantro, just cut it up nice and fine. You can use a food processor, but be careful it can purée some of the cilantro. This really doesn’t give the desired effect