Tomatillo Salsa in the Heated Blender
½ lb tomatillos
½ small onion
1 whole serrano pepper
2 tbsp fresh cilantro
1 tbsp vegetable oil
½ tbsp oregano
¼ tsp cumin
Salt and pepper to taste
Add the oil, onions, serrano pepper and tomatillos (husked and quartered) to the heated blender and secure the lid.
Using the ‘Manual’ setting, set the temperature to 212˚ for 10 minutes and press ‘Start’.
Press the ‘Chop’ button a few times to mince ingredients and let simmer.
After the 10 minutes are up, add cilantro, oregano, salt and pepper, and a few ounces of water.
Use the ‘Manual’ setting again to set the temperature to 212˚ for another 5-10 minutes. Use the chop button to combine the ingredients.
Let cool and enjoy!
4 roma tomatoes
3 garlic cloves
1 bell pepper
½ red onion
2 dry ancho chilies
1 tbsp olive oil
Chili powder, salt, pepper to taste
Fresh scallions and cilantro to taste
2 chipotle peppers in adobo sauce
Add all ingredients to the blender.
Blend on low. Use the tamper and the pulse function to help ingredients reach blades.
Blend to desired consistency and enjoy!
Sweet Heat Mango Habanero Salsa
1 tbsp canola oil
1/3 white onion
3 cloves garlic
2 cups mango
2 roma tomatoes
In a medium saucepan, heat 1 tablespoon canola oil over medium heat. Add 1/3 white onion and 3 cloves of garlic and sauté until onions are soft and translucent.
Add mangos, roma tomatoes, habaneros, lemon juice, honey, salt and chili powder. Cook until soft.
Pour into blender and pulse until the mixture is blended but still has texture. Serve warm or chilled and enjoy!