KitchenAid FOOD GRINDER Owner's Manual page 5

5 jalapeño chili peppers
1 large green bell pepper,
cut into sixths
5 large tomatoes, peeled
and cut into sixths
1 small onion, cut into
sixths
1 clove garlic
1 teaspoon salt
⁄ teaspoon dried oregano
1
2
leaves
Taco chips, if desired
4 large tomatoes, peeled
and cut into sixths
1 or 2 chipotle peppers
1 medium onion, cut into
sixths
1 clove garlic
⁄ cup vinegar
1
3
1 teaspoon salt
HOT CHILI DIP
Assemble Food Grinder, using coarse grinding
plate. Attach Food Grinder to mixer. Turn to
Speed 4 and grind chili peppers, bell pepper,
tomatoes, onion, and garlic into mixer bowl
placed under grinder. Remove grinder. Add salt
and oregano. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 1 minute. Transfer
mixture to storage container and refrigerate
overnight before serving. Serve with taco chips, if
desired.
Yield: 32 servings (2 tablespoons per serving).
Per serving: About 8 cal, 0 g pro, 2 g carb,
0 g fat, 0 mg chol, 69 mg sod.
SMOKY SALSA
Assemble Food Grinder, using coarse grinding
plate. Attach Food Grinder to mixer. Turn to
Speed 4 and grind tomatoes, peppers, onion, and
garlic into large bowl or saucepan placed under
grinder. Add all remaining ingredients; mix well.
For thicker salsa, heat mixture to boiling in
saucepan. Reduce heat to low. Cook 5 to 10
minutes, or until desired consistency.
Yield: 20 servings (2 tablespoons per serving).
Per serving: About 8 cal, 0 g pro, 2 g carb,
0 g fat, 0 mg chol, 109 mg sod.
Tip: Chipotle peppers are dried, smoked
jalapeño peppers. If they are not available,
substitute fresh jalapeño peppers and 1 drop of
liquid smoke.
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