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1 can (15 oz each) whole tomatoes, drained
Tortilla chips for serving
1. 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.)
2. Cover jar with lid. Press “On / Off” button, then press
“Food Chop” button.
3. Pour into bowl; serve with tortilla chips.
Creative Cook’s Note: When handling hot peppers, such as jalapeños, use rubber
gloves, and keep hands away from your eyes.
Salsa Verde
Makes 1 ½ cups
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
1. In jar, place ingredients, except tortilla chips, in order given above.
2. Cover jar with lid. Press “On / Off” button, then press
“Food Chop” button.
3. 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 broiler
about 4 inches from 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.