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| | Green & Yellow Tomato Salsa
Makes about 5 cups
Ingredients
1 clove garlic, peeled
1-2 jalapeño peppers, cored, seeded and quartered
1 small onion (red or white, about 2 ounces), peeled, cut in 1/2-inch pieces
½ cup medium fresh cilantro leaves, packed
1 pound firm green tomatoes, cored and cut in 1-inch pieces
1 pound firm, ripe yellow tomatoes, cored and cut in 1-inch pieces
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons fresh lime juice
Directions:
With the Cuisinart® Food Processor running, drop the garlic and jalapeño peppers through the small feed tube and process to chop, about 10 seconds. Scrape the work bowl.
Add the onion and cilantro leaves to the work bowl and pulse to chop about 8 to 10 times. Scrape the work bowl again.
Add the tomatoes and pulse 10 to 15 times and scrape the work bowl.
Add the salt, cumin, coriander and lime juice, and pulse to combine, 5 times.
Transfer to a medium bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Salsa is at its best when served the day it is made. It will, however, keep for a day or two under refrigeration. Stir if the salsa separates during refrigeration.
Note: Green tomatoes are readily available during the summer and early autumn. You may also use heirloom green tomatoes, which are available in well-stocked grocery stores that carry specialty vegetables. Yellow tomatoes can also be found in most well-stocked grocery stores.
Nutritional information per serving:
Calories 13 (10% from fat) carb. 3g pro. 1g fat 0g sat. fat 0g chol. 0mg sod. 73mg calc. 7mg fiber 1g
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