KitchenAid KFP750OB Instructions and Recipes - Page 25

Roasted Salsa Verde 2 mild yellow chile peppers, cut into halves and seeded 1 serrano chile pepper, cut into halves and seeded 2 cloves garlic, peeled 1 pound fresh tomatillos, husks removed 1⁄2 red bell pepper, seeded and cut into 11⁄2-inch pieces 1 small onion, cut into quarters 1 tablespoon olive or vegetable oil 1 tablespoon fresh lime juice 1 teaspoon sugar 1⁄2 teaspoon salt Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x 10 x 2-inch baking pan. Drizzle with oil; toss to coat. On top rack, bake at 450°F for 20 to 25 minutes, or until tomatillos are blistered and garlic is tender, stirring once or twice. Cool slightly. Position multipurpose blade in work bowl. Add vegetable mixture with any accumulated juices, lime juice, sugar, and salt. Pulse 2 to 3 times, about 1 second each time, or until chopped. Serve chilled or at room temperature with skewered grilled chicken or shrimp, or tortilla chips. Yield: 24 servings (2 tablespoons per serving). Tip: May be made 1 to 2 days in advance, if desired. Per Serving: About 15 cal, 0 g pro, 2 g carb, 1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod. 23