Great with the traditional tortilla chips, or use as a sauce for grilled meats and seafood.
1 clove garlic, peeled
1-2 jalapeño peppers, cored, seeded and quartered
1 small onion (red or white, about 2 ounces), peeled, cut in ½-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
Calories 13 (10% from fat) • carb. 3g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 73mg • calc. 7mg • fiber 1g
1. Insert the metal "s" 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.
2. Add 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.
3. Add the salt, cumin and lime juice, 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 best when made the day it is to be served, but will keep for a day or two refrigerated, stir if it separates.