Tomato and Jalapeno pepper salsa & Lychee swiss roll

500 g tomatoes
1/4 cup ( 50 g ) white or spring onions, chopped fine
10 g garlic , chopped fine
Salt to taste
A pinch of sugar
1 green chilli, chopped fine
35 g coriander leaves or fresh basil, chopped fine
1 tablespoon ( 15 g ) Jalapeno peppers in vinegar , chopped

Blanch , skin and chop the tomatoes. Keep stirring on low heat with the onion, garlic, salt and sugar until thick. Add the green chillies and coriander / basil leaves. Remove from heat. When cool , add jalapenos. Serve with tortilla chips.

200 g canned lychees
250 ml fresh cream
75 g flour
15 g cocoa powder
1/2 teaspoon ( 2g ) baking powder
20 ml oil or margarine
50 g grain sugar
3 eggs, beaten
75 g icing sugar
A few springs mint leaves

Drain lychees from the can and either chop 150 g lychees fine or puree in a blender, reserve 50 g lychees for later use.

Wipe cream , add the chopped or pureed lychees and set aside in a freezer.

Sieve flour , cocoa powder and baking powder together. Cream the margarine and grain sugar till light and fluffy.

Beat eggs and flour into the margarine mixture to prepare the cake batter.

Line a baking tray with grease proof paper and pour the batter over. Bake in a moderate hot oven at 250 *C or 475 - 500 * F for 20 to 25 minutes or till done. Remove the cake from the oven, cool for some time and slice lengthwise.

Remove lychee cream mixture from the freezer and spread on the cake slices. Roll the slices into medium sized rolls.

Chill in the freezer and cut roundels , as required. Sprinkle icing sugar over the slices. Serve garnished with the whole lychees kept aside.