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Fresh Salsa
Yield: 5 Cups
4 cups Roma tomatoes, quartered and seeds removed
2 small jalapeno peppers, seeds removed
1 large onion, cut into 1-inch cubes
1 teaspoon cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup cilantro
Using the chopping blade and Food Chute add the onions, tomatoes
then jalapeno peppers on Speed 6. Add the salt, pepper, vinegar
and cilantro until chopped. Remove from bowl. Cover and refrigerate
for 2 hours to enhance flavor.
Bruschetta Yield: 4 Cups
3 cups Roma tomatoes, quartered and seeds removed
1/2 medium onion, cut into 1-inch cubes
3 large cloves garlic, cut into thirds
16 fresh basil leaves
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Using the chopping blade, add the onions, garlic, olive oil, red wine
vinegar, salt and pepper to the food processor bowl. Coarsely chop.
Using the Food Chute, add tomatoes one at a time through the Food
Chute. Add basil and coarsely chop. Remove from bowl and serve
on warm grilled bread.
Grilled Bread for Bruschetta
1 loaf French Baguette or crusty Italian Bread, cut diagonally
in 1/2-inch slices
2 teaspoons garlic salt
3/4 cup olive oil
Mix together olive oil and garlic salt. Brush both sides of the sliced
bread with the oil mixture. Lightly brown both sides of the bread.
Top warm bread with Bruschetta and serve.
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