Oster CounterForms BVLB07 User Manual page 14

1 can (15 oz./ 425 gr. each) whole tomatoes, drained
Tortilla chips for serving
1. I n jar, place ingredients, except tortilla chips, in order given above. (Note:
Place one can of tomatoes in after garlic cloves and second can after rest of
ingredients are added. Also, place onion in middle of jar to avoid blockage.)
2. C over jar with lid. Press"On/Off" button, then press
"Food Chop" button.
3. Pour into bowl; serve with tortilla chips.
Creative Cook's Note: When handling hot peppers, such as jalapeños, use rubber
gloves and keep hands away from your eyes.
Salsa Verde
Makes 1 ½ cups
½ small onion, cut into 4 pieces
½ small green pepper, cut into 4 pieces
2 garlic cloves
¼ cup cilantro leaves
½ tsp. ground cumin
¼ tsp. green hot pepper sauce
1/8 tsp. salt
12 oz. (340 gr.) (8-9) tomatillos, roasted, husks removed
Tortilla chips for serving
1. In jar, place ingredients, except tortilla chips, in order given above.
2. C over jar with lid. Press "On/Off" button, then press
"Food Chop" button.
3. Pour into bowl; serve with tortilla chips.
Notes: W orked fine on chop cycle.
12 oz. (340 gr.) of tomatillos is about 8 or 9.
How To Roast Tomatillos
Remove the husk and rinse to wash away the stickiness that coats the skin.
Place them on a baking sheet with a rim and roast them under a hot broiler
about 10 cm (4 inches) from the heat source. Roast the tomatillos for 3 to 4
minutes, or until they are blistered and brown. Turn them and roast in the same
manner on the other side. The rimmed baking sheet will contain the juices that
should be added into the recipe.
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