b'Limed Sour CreamANDY HUSBANDSMakes aboutcup A classic condiment made muy picante (thats very spicy, for the English-only crowd) by the addition of cumin, chipotle and, of course, lime. Serve straight up with chips and salsa, or with grilled or roasted chicken, grilled shrimp, or any Latin-style dish, such as Chicken Chicharrones with Fresh Oregano. (See recipe on page 98.)V cup sour creamJuice of 1 lime (about 2 tablespoons)V teaspoon cumin seeds, toasted and ground1 dried chipotle pepper, rehydrated and minced (squeezed of extra liquid if canned)Salt and freshly cracked black pepper to tasteCombine all the ingredients in a small mixing bowl and stir thoroughly. This condiment will keep for about 1 week refrigerated in an airtight container.Salsa 101ANDY HUSBANDSMakes about 2 cups Salsa hasnt been exotic in years; its more popular than ketchup. Too many people, though, eat it out of a jar, not realizing that nothing compares to a fresh salsa. Whats the upside to that? Even though its simple to make, your guests will be instantly impressed.1 large, ripe tomato, cut into W-inch diceV cup red onion, mincedV cup cilantro, chopped1 jalapeo, seeded and minced2 tablespoons freshly squeezed lime juice (about 1 lime)1 tablespoon Pompeian Extra Virgin Olive OilSalt and freshly ground black pepper to tasteIn a medium-sized mixing bowl, combine all the ingredients. The salsa will keep for up to 1 week refrigerated.99'