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4 medium-sized tomatoes (about 1 lb.), seeds removed
1/4 cup sour cream
1 tsp. hot chili sauce (or more to taste)
1 tbsp. lemon juice
1 tbsp. minced fresh basil
Put tomatoes, sour cream and chili sauce in a blender or food processor and blend until smooth. Place in a serving bowl, press plastic wrap firmly on surface and refrigerate overnight, or at least 1 hour. Just before serving, stir in lemon juice and sprinkle basil over the top.
- Remove tomato skins for a smoother sauce: Put tomatoes in boiling water for 1 minute to blanch, then put in an ice-water bath for 1 minute. The skins will slide off easily.
Makes 1 1/2 cups