1. To char capsicum, prick with a fork at base.
2. Hold capsicum over open flame till skin charrs.
3. Put in a poythene bag, allow to �sweat�.
4. Rub off charred skin, chop finely, as for recipe.

To Blanche Tomato:

1. Put in plenty of water to boil, add tomato
2. Cover and keep for 10 minutes or skin has burst and softened.
3. Peel off skin, chop finely as for recipe.

To Proceed:

1. Mix all ingredients for dressing very well with a fork.
2. Sprinkle a little salt on both cabbages, separately, keep for 15 minutes.
3. Press out excess liquid, transfer to a salad bowl.
4. Add all other ingredients.
5. Pour dressing over salad contents.
6. Chill till required.
7. Toss well before serving.

Note:

• This salsa can be served as a salad, or in small canapes, over tortillas, in baked bread cups, etc.
• It can also be served in small boats, made with chicory leaves, scooped cucumbers, boiled potato hollow halves.

Making time: 45 minutes (excluding cooling time)
Makes: 6-7 servings
Shelflife: 2-3 hours