Salsa Verde

1-2 mild yellow chili peppers, seeded and cut in 1⁄2-inch pieces

1clove garlic, quartered

1⁄4 cup well packed fresh cilantro leaves

4green onions, cut in 1-inch pieces, including green tops

12ounces fresh tomatillos, husk removed, cut into 1-inch pieces

1⁄2 red bell pepper, cut into 1-inch pieces

1cup fresh, frozen, or canned pineapple chunks

3tablespoons 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: 21⁄2 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.

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KitchenAid 670, 690 manual Salsa Verde, Clove garlic, quartered
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690, 670 specifications

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