Use and Care Manual

Simple Salsa Verde

Makes 8-10 servings

Variations: This recipe can be pulsed until smooth to make a savory sauce for

chicken or ﬁsh. Or, replace the cilantro with mint for a delicious topping for

beef or lamb.

1 small yellow onion, peeled and quartered

2 (12 oz.) cans tomatillos, drained

or 1 ½ lbs. fresh tomatillos, husked

2 cloves garlic, peeled

3 cup fresh cilantro, lightly packed

3 cup ﬂat leaf parsley, lightly packed

¼ cup fresh lime juice

1 jalapeño pepper, optional

1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE

2-3 times until mixture is chopped.

2. Cover and chill until ready to serve.

3. Serve with ﬁsh or chicken tacos, pork carnitas, or with tortilla chips.

Papaya Pineapple Salsa

Makes 8 servings

Note: This summery salsa can be served at room temperature or chilled.

1 papaya, peeled and seeded

1 pineapple, peeled and cored

1 small red onion, peeled and quartered

1 small cucumber, peeled and chopped

3 cup fresh mint, loosely packed

3 cup fresh cilantro, loosely packed

salt to taste

1. Place all ingredients into the the Torpedo™ and lock lid into place. Press PULSE

2-3 times until mixture is chopped.

2. Serve immediately or cover and chill for up to 2 hours.

3. Serve with chilled seafood or with roasted chicken or pork.

Dips/Spreads & Salsas

T U R N U P T H E F U N R E C I P E S T U R N U P T H E F U N R E C I P E S