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24
1-2 mild yellow chili
peppers, seeded and
cut in
1
⁄2-inch pieces
1 clove garlic,
quartered
1
⁄4 cup well packed
fresh cilantro leaves
4 green onions, cut in
1-inch pieces,
including green tops
12 ounces fresh
tomatillos, husk
removed, cut into
1-inch pieces
1
⁄2 red bell pepper, cut
into 1-inch pieces
1 cup fresh, frozen, or
canned pineapple
chunks
3 tablespoons lime
juice
2 tablespoons sugar
Position multipurpose blade in work bowl. With
processor running, add chili peppers, garlic, and
cilantro through feed tube. Process until finely
chopped, about 10 seconds. Remove to large
mixing bowl.
Add green onions to work bowl. Process until finely
chopped, about 5 seconds. Add to mixing bowl.
Add tomatillos to work bowl. Pulse 8 to 10 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add bell pepper to work bowl. Pulse 4 to 5 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add pineapple pieces to work bowl. Process until
finely chopped, about 5 to 7 seconds. Add to
mixing bowl.
Add lime juice and sugar to mixing bowl. Stir to
mix.
Serve with tortilla chips or as a condiment on
grilled meats.
Yield: 2
1
⁄2 cups (10
1
⁄4-cup servings).
Per serving: About 32 cal, 1 g pro, 8 g car, 0 g fat,
0 mg chol, 6 mg sod.
Salsa Verde