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WeT chopping
The difference between wet chopping and dry chopping is that this method
uses water or another liquid as the medium that circulates the items being
chopped. Water draws the item into the blades resulting in a uniform
chop. The type of chop, whether coarse or fine, is determined by the speed
selected on the Variable Speed Dial. With wet chopping you can easily
prepare vegetables for soups, salads, stir-frying, side dishes and coleslaw.
Wet chopping is also the recommended preparation for all raw vegetables
where a uniform chop is required. However, when preparing salsa, the
moisture released by the vegetables allows the vegetables to circulate into
the blades, so no additional liquid is needed.
Chef's note: Do not discard liquid used in process. Save and use in sauces and soups!
saLsa ItaLIano
1/4 cup fresh basil leaves
1/2 medium onion
1 teaspoon fresh lemon juice or 1/2
lemon peeled, seeded
6 ripe Roma tomatoes, quartered
1 cubanelle pepper
1 teaspoon salt (optional)
processing: 3-5 seconds • yield: 2 cups (480 ml)
1.
Place 6 tomato quarters, basil, lemon,
pepper and onion into the Vita-Mix
container in the order listed and secure lid.
2.
Select Variable 3 and press Pulse 4-5
times to obtain a finely diced base.
3.
Select Variable 4. Add remaining
tomato quarters and pulse 3-4 times
more to obtain desired texture. Use
tamper if necessary.
4.
Season to taste.
appeTizers course on dVd
14
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