Best 2 Salsa Brujas De La Cocina Recipes

SALSA BRUJAS DE LA COCINA

Salsa Brujas De La Cocina image

This recipe is a delightful and tasty product of its ZWT5 Kichen Witches' creators: Dolce Lazyme adds the sweetness of bell peppers setting the tone for her teammates' contributions. Chef1MOM brings in white onions because any thought of a Zaar absence incites sharp, bitter tears. Mersaydees brings garlic in to remind us of wonderful fragrant times living near Gilroy, California, where she enjoyed mucho salsa. My3beachbabes suggests jalapeno because it has helped her shake up her sheltered baking life. Mirj adds a good kosher red onion, especially one grown in the sultry Israeli climate, and encourages you to try the bounty of your own region's. Elmotoo passionately suggests parsley in order to get cilantro fans to consider this superior and undervalued herb! Realtor by Day, Chef by Night suggests pineapple in order to share with all of Zaar the secret of her multi-tasking existence: electrolytes! Debbie R., the practical one, insists on red grape tomatoes, the stealth fruit in a vegetable world, ready to add punch! Gailanng, the artist among us, colors this salsa with yellow grape tomatoes, pleasing our palates. Nif, ever one to watch over the team in her kindly and fastidious way, insists on balancing the "party" by inviting apple cider vinegar. Cookgirl, the arduous and ultimate consummate chef, brings in fresh pineapple sage and blossoms from her herb garden in order to really make this special for YOU! We've brought our collective 'Zaar essences together in what we believe is the ultimate salsa. ¡Viva la salsa! (Recipe intro written by Recipezaar member mersaydees.)

Provided by COOKGIRl

Categories Vegetable

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 13

Ingredients

1 1/2 cups red grape tomatoes
1 1/2 cups yellow grape tomatoes
1 large bell pepper, diced (read *Note)
1 medium white onion, unpeeled, cut in half
1/2 medium red onion, unpeeled, cut in half
2 garlic cloves, unpeeled
1 whole jalapeno
3/4 cup pineapple, cut into small size pieces
2 tablespoons apple cider vinegar
2 tablespoons fresh parsley, minced
1 tablespoon fresh pineapple sage, cut into thin ribbons
1/2 teaspoon salt
3 pineapple sage, blossoms

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

Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie image

This historical family recipe has been published by the famous Italian cook Artusi in his book "L' arte la scienza in cucina e l' arte di mangiar bene" in 1891 (http://www.italia-rsi.org/zzz/pagine_gialle_cultura_italiana/cucina/artusi.htm) Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original.

Provided by Artandkitchen

Categories Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb cherries (250 g frozen or fresh)
1 teaspoon butter or 1 teaspoon vegetable oil
2 ounces almonds (ground)
1 tablespoon breadcrumbs (finely grated)
4 large eggs, divided
4 ounces icing sugar (120 g)
2 ounces breadcrumbs (finely grated, 60 g)
1/2 tablespoon cornstarch (if using frozen cherries)
2 tablespoons nuts liqueur (alternative Amaretto or Maraschino)
1/2 teaspoon vanilla extract (grated peel only) or 1/2 lemon (grated peel only)
2 tablespoons icing sugar (to serve)

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.

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