Appetizers
Chunky Red & Yellow Tomato Salsa
Chunky Red & Yellow Tomato Salsa
Makes about 4 cups.
Ingredients
- 1 clove garlic, peeled
- 1-2 jalapeño peppers, cored, seeded and quartered
- 6 green onions, trimmed, cut in 1-inch pieces
- ½ cup medium packed fresh cilantro leaves
- 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
Preparation
- Insert the metal blade in the Cuisinart® Food Processor. With the machine running, drop the garlic and jalapeño peppers through the small feed tube and process to chop, about 10 seconds.
- Scrape the work bowl. Add green onions and cilantro leaves to the work bowl, pulse to chop, 8 – 10 times. Scrape the work bowl. Add the tomatoes, pulse to chop, 10 – 15 times.
- Scrape the work bowl. Add the salt, cumin and lime juice, pulse to combine, 5 times or until desired consistency is reached.
- Transfer to a medium bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
- Salsa is best when made the day it is to be served, but will keep for a day or two refrigerated, stir if it separates.
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 be found in most well-stocked grocery stores.