Pasilla chile salsa

Adapted from Diana Kennedy's Mexican cookbooks.

1 cup diced tomatoes
1 poblano or pasilla chile
1 jalapeno chile
1 tsp garlic
salt to taste

Cook the diced tomatoes until they fall apart and there is sizable amount of juice. Set aside.
Roast the chile until most of the skin is black. Put in a plastic/paper bag and allow the chile to sweat for 10 minutes. Take out the chiles and take the skins off but don't rinse in water. Meanwhile char the garlic by placing it on a hot skillet.

Blend the garlic and chile first and then add the tomatoes. Add salt to taste and freeze before serving.

Coconut cupcakes

I don't know why these cupcakes fell but I will give 2nd try and see if they hold up better. They were delicious though.

Wet ingredients
1/2 cups coconut milk ( I used the thick Thai version)
1/2 cups sugar (makes a sweet cake, can be reduced)
1/2 tablespoons apple cider or white vinegar
1/2 teaspoon coconut flavoring (hard to find. Most commercially sold is imitation)
1/4 cup coconut oil

Dry ingredients
3/4 cups cake flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

Beat milk and sugar and then add oil. Mix coconut flavoring and vinegar. Set aside

Sift dry ingredients and slowly add to wet ingredients. Bake for 20 minutes for cupcakes.

Mango salsa

Torte