KITCHENAID KPFP850 - Manual (Page 45)

43
F
OOD
P
ROCESSOR
R
ECIPES
3 mild yellow chile peppers, cut
into halves and seeded
2 serrano chile peppers, cut into
halves and seeded
4 large cloves garlic, peeled
1 1 ⁄
2
pounds fresh tomatillos,
husks removed
1 red bell pepper, seeded and
cut into 2-inch pieces
1 small onion, cut into quarters
1 tablespoon olive or
vegetable oil
4 strips lime peel, green
portion only
2 tablespoons fresh lime juice
2 teaspoons sugar
3 ⁄
4
teaspoon salt
Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x10 x 2-inch
baking pan. Drizzle with oil; toss to coat. On top rack, bake at 450° F about 20 minutes, or
until tomatillos are blistered and garlic is tender, stirring once or twice. Cool slightly.
Position multipurpose blade in work bowl. With processor running, add lime peel through
small feed tube. Process until chopped, 10 to 15 seconds. Add lime juice, sugar, salt, and
vegetable mixture with any accumulated juices. Pulse 2 to 3 times, about 1 second each
time, or until chopped. Serve chilled or at room temperature with skewered grilled chicken
or shrimp, or tortilla chips.
Yield: 24 servings (2 tablespoons per serving).
Tip: May be made 1 to 2 days in advance, if desired.
Per Serving: About 20 cal, 0 g pro, 3 g carb, 1 g total fat, 0 g sat fat, 0 mg chol,
75 mg sod.
ROASTED SALSA VERDE