->Salsa Spice <-

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 cup sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 1/2 cup pepper and tomato salsa (see below)

1/2 cup shortening (or butter)

2 eggs

1/2 cup water

Cream Cheese frosting (see below)

Add all dry ingredients into a good sized mixing bowl. Mix well.

Add salsa and shortening. Beat until well blended and smooth. Grease

and flour two 8-inch round cake pans, lined with baking or parchment

paper. Pour in the batter, spread evenly and pat pan of batter on

350F. for about minutes, or until a wooden toothpick comes out of the center clean.

Cool and frost with cream cheese frosting. Makes about 12 servings.

Pepper and Tomato Salsa

15 ounce can of crushed tomatoes

1 cup chopped and roasted red bell pepper

2 cloves peeled and minced garlic

2 tablespoons chopped cilantro or parsley

2 teaspoons minced jalapeno chili peppers

1 tablespoon olive oil

2 teaspoons cider vinegar

1/4 teaspoon salt

In a skillet cook the garlic, cilantro and chili peppers in olive

oil until the garlic is soft. Combine together the tomatoes and chopped red peppers, mix well in a mixing bowl and set aside. Stir

garlic mixture and tomato mixture together and add vinegar and salt. Makes about 2 cups.

Cream Cheese Frosting

6 ounces soft cream cheese

4 cups confectioners sugar

2 tablespoons soft butter

1/2 teaspoon pure vanilla extract

Mix well in bowl. Spread over very cool cake.