Manual Food Processor Kathie Rotz, 563.580.0231, www.pamperedchef.biz/kathierotz Manual Food Processor
Apple Raspberry Salsa
1 apple (any variety)
handful of fresh raspberries
1 tbsp of sugar
juice from 1/2 a lemon
Pulse in MFP until desired consistency.
Yummy fresh fruit salsa, or microwave for
15-30 seconds for a topping on oatmeal or
ice cream.
Papaya Salsa
2 cups papaya
½ cup red bell pepper
¼ cup red onion
1 jalapeño pepper
½ tsp crushed red pepper
2 tbsp fresh cilantro
1 lime
Using the Manual Food Processor,
coarsely chop the papaya, red bell pepper,
red onion, jalapeño and cilantro. Juice the
lime using the Citrus Press over the salsa.
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TPC Apple Berry Salsa with Cinnamon
Chips
Cinnamon Chips:
4 7-inch flour tortillas
1 tbsp granulated sugar
½ tsp ground cinnamon
Salsa:
2 medium Granny Smith apples
1 cup strawberries
1 kiwi
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly
Heat the oven to 400°F. For the Cinnamon
Chips, lightly spray the tortillas with water
using the Kitchen Spritzer. Combine the
sugar and cinnamon in the Flour/Sugar
Shaker and sprinkle over the tortillas.
Using the Pizza Cutter, cut each tortilla into
eight wedges and place in a single layer on
the Large Round Stone. Bake 8-10
minutes or until lightly browned and crisp.
Remove to the Nonstick Cooling Rack to
cool completely. For the salsa, peel the
apples using the Serrated Peeler. Wedge
the apple using the Apple Wedger. Cut the
apples pieces in half and chop with the
Manual Food Processor. Add the
strawberries and kiwi to the Food
Processor and pump the handle until
chopped. Zest the orange using the
Microplane® Zester. Juice the orange
using the Citrus Press. Add the orange
zest, orange juice, brown sugar and apple
jelly to the fruit mixture. Mix gently using
the Classic Scraper. Serve with the
Cinnamon Chips*.
TPC Mango Confetti Salsa
1 large mango
1/2 small jicama
1/3 orange bell pepper
1/3 red bell pepper
1 jalapeño pepper, stemmed
1/3 small red onion (see Cook’s Tip)
1 tbsp fresh lime juice
1/4 tsp salt
1/2 tsp Chili Lime Rub
Tortilla chips (optional)
On Large Grooved Cutting Board, cut
mango using Mango Wedger. Remove skin
from mango using Avocado Peeler. Peel
jicama using Serrated Peeler. Dice mango,
jicama and bell peppers into 1-in. pieces
using Chef’s Knife. Cut jalapeño in half;
remove seeds using Core & More.
Combine mango, jicama, bell peppers,
jalapeño and onion in Manual Food
Processor; cover and pump handle until
coarsely chopped. Add lime juice and salt;
pump handle to chop to desired
consistency, removing lid and scraping
down sides of bowl as necessary using Mini
Mix ‘N Scraper®. Pour salsa into serving
bowl. Sprinkle with rub. Serve with tortilla
chips, if desired. Yield: 6 servings (about 2
cups salsa)
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