Chunky Red & Yellow Tomato Salsa

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

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.