
Fresh Salsa Yield: 5 Cups
4cups Roma tomatoes, quartered and seeds removed
2small jalapeno peppers, seeds removed
1large onion, cut into
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
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
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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