KitchenAid KPFP850OB Instruction Manual - Page 45

ROASTED SALSA VERDE Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x10x 2-inch baking pan. Drizzle with oil; toss to coat. On top rack, bake at 450° F about 20 minutes, or until tomatillos are blistered and garlic is tender, stirring once or twice. Cool slightly. Position multipurpose blade in work bowl. With processor running, add lime peel through small feed tube. Process until chopped, 10 to 15 seconds. Add lime juice, sugar, salt, and vegetable mixture with any accumulated juices. 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 20 cal, 0 g pro, 3 g carb, 1 g total fat, 0 g sat fat, 0 mg chol, 75 mg sod. 3 mild yellow chile peppers, cut into halves and seeded 2 serrano chile peppers, cut into halves and seeded 4 large cloves garlic, peeled 11⁄2 pounds fresh tomatillos, husks removed 1 red bell pepper, seeded and cut into 2-inch pieces 1 small onion, cut into quarters 1 tablespoon olive or vegetable oil 4 strips lime peel, green portion only 2 tablespoons fresh lime juice 2 teaspoons sugar 3⁄4 teaspoon salt FOOD PROCESSOR RECIPES 43