8
English
4 large tomatoes,
peeled and cut
into sixths
1 or 2 chipotle peppers
1 medium onion, cut
into sixths
1 clove garlic
80 ml (
1
⁄3 cup) vinegar
1 teaspoon (5 g) salt
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.
Tip: Chipotle peppers are dried, smoked jalapeño
peppers. If they are not available, substitute fresh
jalapeño peppers and 2 tablespoons (10 ml)
barbecue sauce.
Yield: 20 servings (30 ml [2 tablespoons] per serving).
Smoky Salsa
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