Fiery Red Salsa

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Makes 3 cups

Ingredients:

2 large garlic cloves 1 can (15 oz.) whole tomatoes, drained 1 medium onion, cut into ¼ (4 pieces) ½ cup cilantro leaves 1 - 4 jalapeno peppers, quartered ½ - 1 tsp. sugar Salt to taste 1 Tbsp. lime juice 1 can (15 oz. each) whole tomatoes, drained Tortilla chips for serving

Directions:

In jar, place ingredients, except tortilla chips, in order given above. (Note: Place one can of tomatoes in after garlic cloves and second can after rest of ingredients are added. Also, place onion in middle of jar to avoid blockage.) Cover jar with lid. Press “On/Off” button, then press “Food Chop” button. Pour into bowl; serve with tortilla chips.

Creative Cook’s Note: When handling hot peppers such as jalapenos, use rubber gloves, and keep hands away from your eyes.

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Garden Fresh Salsa

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Makes 2 cup

Ingredients:

½ small onion, cut into 4 pieces ¼ green pepper, cut into 4 pieces ½ cucumber, cut into quarters 1 large garlic clover 12 oz. (4-5) plum tomatoes, cut each into 8ths/ 3 Tbsp. red wine vinegar 1 tsp. Worcestershire 1/8 tsp. hot pepper sauce Salt & Pepper to taste Tortilla chips for serving

Directions:

In jar, place ingredients, except tortilla chips, in order given above. Cover jar with lid. Press “On/Off” button, then press “Food Chop” button. Pour into bowl; serve with tortilla chips.

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Salsa Verde

Print Recipes

Makes 1 ½ cups

Ingredients:

½ small onion, cut into 4 pieces ½ small green pepper, cut into 4 pieces 2 garlic cloves ¼ cup cilantro leaves ½ tsp. ground cumin ¼ tsp. green hot pepper sauce 1/8 tsp. salt 12 oz. (8-9) tomatillos, roasted, husks removed Tortilla chips for serving

Directions:

In jar, place ingredients, except tortilla chips, in order given above. Cover jar with lid. Press “On/Off” button, then press “Food Chop” button. Pour into bowl; serve with tortilla chips.

Notes: Worked fine on chop cycle. 12 oz. of tomatillo is about 8 or 9. How to Roast Tomatillos Remove the husk and rinse to wash away the stickiness that coats the skin.Place them on a baking sheet with a rim and roast them under a hot boiler about 4 inche for the heat source.Roast the tomatillos for 3 to 4 minutes, or until they are blistered and brown. Turn them and roast in the same manner on the other side. The rimmed baking sheet will contain the juices that should be added into the recipe.

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