Kiwi-Orange Salsa
Kiwi-Orange Salsa
1 cup peeled, sliced & quartered kiwi
1 cup orange segments
2 jalapenos, minced
1 cup chopped onion
Combine
Serve over grilled fish
Cantaloupe Salsa
Cantaloupe Salsa
1 (2 lb) ripe cantaloupe
1/2 sweet red bell pepper, seeded
2 serrano chiles, finely minced
2 Tbsp finely chopped cilantro
1 tbsp unseasoned rice vinegar
Juice of 1 Mexican lime
Sugar, to taste
Cut cantaloupe & red pepper into 1/4-inch cubes
Combine with chiles, cilantro, vinegar, & lime juice
Add sugar, if necessary
Let sit for 30 min in the refrigerator before serving
Use it the same day it is made
Rum-Raisin Natilla
Rum-Raisin Natilla
3 Tbsp cornstarch
2 cups milk
3/4 cup granulated sugar
1/4 cup dark rum
1 tbsp vanilla extract
6 large egg yolks
1 cup raisins
In a medium-size bowl, thoroughly whisk cornstarch into 1/2 cup of the milk
Let rest for 1 min, then whisk again
Whisk in egg yolks
In a medium-size saucepan, combine remaining 1 1/2 cups milk, sugar, rum & vanilla extract & bring to a scald over medium heat
Whisking constantly, slowly drizzle the hot liquid into the egg mixture
Return the mixture to the saucepan & cook over medium heat, whisking constantly & scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds
Strain through a fine strainer into a bowl
Fold in the raisins
Divide the pudding among 6 serving bowls
Let cool to room temp, then cover & refrigerate until chilled