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HOT CHILI DIP
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5 jalapeño chili peppers
1large green bell pepper, cut into sixths
5large tomatoes, peeled and cut into sixths
1small onion, cut into sixths
1clove garlic
1teaspoon salt
1⁄2 teaspoon dried oregano leaves
Taco chips, if desired
Assemble Food Grinder, using coarse grinding plate. Attach Food Grinder to mixer. Turn to Speed 4 and grind chili peppers, bell pepper, tomatoes, onion, and garlic into mixer bowl placed under grinder. Remove grinder. Add salt and oregano. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Transfer mixture to storage container and refrigerate overnight before serving. Serve with taco chips, if desired.
Yield: 32 servings (2 tablespoons per serving).
Per serving: About 8 cal, 0 g pro, 2 g carb, 0 g fat, 0 mg chol, 69 mg sod.
SMOKY SALSA
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4large tomatoes, peeled and cut into sixths
1or 2 chipotle peppers
1medium onion, cut into sixths
1clove garlic 1⁄3 cup vinegar
1teaspoon salt
Assemble Food Grinder, using coarse grinding plate. Attach Food Grinder to mixer. Turn to Speed 4 and grind tomatoes, peppers, onion, and garlic into large bowl or saucepan placed under grinder. Add all remaining ingredients; mix well. For thicker salsa, heat mixture to boiling in saucepan. Reduce heat to low. Cook 5 to 10 minutes, or until desired consistency.
Yield: 20 servings (2 tablespoons per serving).
Per serving: About 8 cal, 0 g pro, 2 g carb, 0 g fat, 0 mg chol, 109 mg sod.
Tip: Chipotle peppers are dried, smoked jalapeño peppers. If they are not available, substitute fresh jalapeño peppers and 1 drop of liquid smoke.
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