Roasted Salsa Verde

2mild yellow chile peppers, cut into halves and seeded

1serrano chile pepper, cut into halves and seeded

2cloves garlic, peeled

1pound (455 g) fresh tomatillos, husks removed

1⁄2 red bell pepper, seeded and cut into 11⁄2-inches (3.75 cm) pieces

1small onion, cut into quarters

1tablespoon (15 ml) olive or vegetable oil

1tablespoon (15 ml) fresh lime juice

1teaspoon (5 ml) sugar

1⁄2 teaspoon (2 ml) salt

Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x 10 x 2-inch (38 x 25 x 5 cm) baking pan. Drizzle with oil; toss to coat.

On top rack, bake at 450°F (232°C) for 20 to 25 minutes, or until tomatillos are blistered and garlic is tender, stirring once or twice. Cool slightly.

Position multipurpose blade in work bowl. Add vegetable mixture with any accumulated juices, lime juice, sugar, and salt. Pulse 2 to 3 times, about

1 second each time, or until chopped. Serve chilled or at room temperature with skewered grilled chicken or shrimp, or tortilla chips.

Yield: 24 servings (2 tablespoons [30 ml] per serving).

Tip: May be made 1 to 2 days in advance, if desired.

Per Serving: About 15 cal, 0 g pro, 2 g carb,

1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.

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KitchenAid 4KFPM770, 4KFPW760 manual Roasted Salsa Verde, Teaspoon 5 ml sugar ⁄2 teaspoon 2 ml salt

Models: 4KFPM770 4KFPW760