Salsa roja ardiente

Rinde 3 tazas

2 dientes de ajo grandes

1 lata (15 onzas [450 cm3]) de tomates enteros, deshidratados 1 cebolla mediana, cortada en cuartos (4 partes)

½ taza de hojas de cilantro

1 a 4 pimientos jalapeños, en cuartos

½a 1 cucharadita de azúcar

Sal a gusto

1 cucharada de jugo de lima

1 lata (15 onzas [450 cm3]) de tomates enteros, deshidratados Trozos de tortilla para servir

1.Coloque los ingredientes en la jarra, excepto los trozos de tortilla, en el orden mencionado. (Nota: Coloque una lata de tomates después de los dientes de ajo, y la otra lata después de agregar el resto de los ingredientes. Además, debe colocar la cebolla en el medio de la jarra para evitar bloqueos).

2.Coloque la tapa a la jarra. Presione el botón “On/Off” y, a continuación, el botón “Food Chop”.

3.Vierta en el recipiente; sirva con los trozos de tortilla.

Nota creativa del cocinero: Al manipular pimientos picantes, como los jalapeños, use guantes de goma y no se acerque las manos a los ojos.

Salsa verde

Rinde 1 ½ tazas

½cebolla pequeña, cortada en 4 partes

½pimiento verde pequeño, cortado en 4 partes 2 dientes de ajo

¼ taza de hojas de cilantro

½cucharadita de comino molido

¼cucharadita de salsa de pimiento verde picante 1/8 cucharadita de sal

12 onzas (8 ó 9 unidades) de tomatillos, asados, sin semillas Trozos de tortilla para servir

1.Coloque los ingredientes en la jarra, excepto los trozos de tortilla, en el orden mencionado.

2.Coloque la tapa a la jarra. Presione el botón “On/Off” y, a continuación, el botón “Food Chop”.

3.Vierta en el recipiente; sirva con los trozos de tortilla.

NOTAS:Debe procesarse bien en el ciclo de picado.

12 onzas (340 g) de tomatillo equivalen, aproximadamente, a 8 ó 9 unidades.

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Oster Oster Fusion Blenders The Ultimate Chopping and Blending Solution, P.N. 118532-005-000 Salsa roja ardiente

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