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
½small onion, cut into 4 pieces
½small green pepper, cut into 4 pieces 2 garlic cloves
¼ cup cilantro leaves
½tsp. ground cumin
¼tsp. green hot pepper sauce 1/8 tsp. salt
12 oz.
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.
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