Salsa Brujas De La Cocina Recipes

SALSA BRUJAS DE LA COCINA

Steps:

• *Note: Use a variety of bell pepper colors for extra splash: red, orange, yellow, purple, variegated, etc.
• Preheat oven to 375 degrees.
• Place the tomatoes, bell peppers, onions, garlic and the whole jalapeno in a roasting pan. Roast approximately 25 minutes, turning occasionally to roast evenly and vegetables have started to char around the edges.
• Set vegetables aside to cool.
• Once cool, cut the tomatoes in half lengthwise.
• Remove the skin, stem, seeds and membrane from the bell peppers and dice.
• Remove skin from the onions and garlic. Dice the onions and mince the garlic.
• Remove skin from the jalapeno. Remove stem, seeds and devein. (For a hotter version, do not remove the seeds or membrane.).
• Transfer vegetables to a bowl.
• Stir in the remaining ingredients except for the pineapple sage blossoms.
• Just before serving, garnish salsa with the pineapple sage blossoms.
• Serve with chips.
• Serve salsa at room temperature.
• Yield is estimated.

ITALIAN OLD FASHIONED CHERRIES CAKE OR DOLCE DI CILIEGIE

Steps:

• Wash cherries and eliminate stones.
• Grease your mold (more or less 10 to 10 inches).
• Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
• Blend egg yolk with the icing sugar until creamy and soft.
• Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
• Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
• Distribute this soft mix equally on the coated mold.
• Drop the cherries on it.
• Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
• Top with powdered sugar.
• Serve hot or cold.
• Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.