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Recipe and photography courtesy of Cuisinart’s Simple & Enticing Recipes with Fabrizio Bottero. |
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Green and Yellow
Tomato Salsa |
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Ingredients: |
- 1 clove garlic
- 1 -2 jalapeno peppers, cored, seeded and quartered
- 1 small onion (red or white, about 2 ounces).
peeled and cut in 1/2 inch pieces
- 1/2 cup fresh cilantro leaves, packed
- 1 pound firm green tomatoes,
cored and cut into 1 inch pieces
- 1 pound firm yellow tomatoes,
cored and cut into 1 inch pieces
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp fresh lime juice
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Preparation: |
- With the Cuisinart Food Processor fitted with the metal chopping blade running, drop the garlic and jalapeño peppers through the small feed tube and process to chop, about 10 seconds. Scrape the work bowl. Add onions and cilantro leaves to the work bowl and pulse to chop, about 8 to 10 times. Scrape the work bowl again.
- Add the tomatoes, pulse 10 - 15 times and scrape the work bowl. Add the salt, cumin, coriander and lime juice and pulse 5 times to combine.
- Transfer to a medium bowl and refrigerate for at least 30 minutes to allow the flavours to blend. Salsa is at its best when served the day it is made. It will, however, keep for a day or two under refrigeration. Stir if the salsa separates during refrigeration.
- HINT: Green tomatoes are readily available during the summer months 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 also be found in most well-stocked grocery stores.
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