Fresh Salsa Yield: 5 Cups

4cups Roma tomatoes, quartered and seeds removed

2small jalapeno peppers, seeds removed

1large onion, cut into 1-inch cubes

1teaspoon cider vinegar

1teaspoon salt

1/2 teaspoon black pepper 1/4 cup cilantro

Using the chopping blade and Food Chute add the onions, tomatoes then jalapeno peppers on Speed 6. Add the salt, pepper, vinegar and cilantro until chopped. Remove from bowl. Cover and refrigerate for 2 hours to enhance flavor.

Bruschetta Yield: 4 Cups

3cups Roma tomatoes, quartered and seeds removed 1/2 medium onion, cut into 1-inch cubes

3large cloves garlic, cut into thirds

16fresh basil leaves

2tablespoons olive oil

1teaspoon red wine vinegar 1/2 teaspoon salt

1/4 teaspoon black pepper

Using the chopping blade, add the onions, garlic, olive oil, red wine vinegar, salt and pepper to the food processor bowl. Coarsely chop. Using the Food Chute, add tomatoes one at a time through the Food Chute. Add basil and coarsely chop. Remove from bowl and serve on warm grilled bread.

Grilled Bread for Bruschetta

1loaf French Baguette or crusty Italian Bread, cut diagonally in 1/2-inch slices

2teaspoons garlic salt

3/4 cup olive oil

Mix together olive oil and garlic salt. Brush both sides of the sliced bread with the oil mixture. Lightly brown both sides of the bread. Top warm bread with Bruschetta and serve.

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