Pico de Gallo

½ bunch fresh cilantro.

3 firm tomatoes, cut into chunks.

1 white onion, cut into quarters.

1 jalapeño pepper, halved (optional).

¼ cup lime juice.

1. Place food chopper onto blender base, then add cilantro and pulse until desired texture is reached. Set blended ingredient aside in a mixing bowl.

2. Repeat for each of the other ingredients, adding to mixing bowl after blending.

3. Combine ingredients in mixing bowl, incorporating everything together with the lime juice; add salt to taste.

4. Serve with your favorite tortilla chips and enjoy!

Harvest Salsa

1 onion, roughly chopped and 1 bulb garlic, peeled.

3 pre-chopped habanero pepper.

1 can pumpkin puree and 1 tablespoon apple cider.

3 ripe tomatillos and 2 green apples, peeled & chopped.

1 small clove fresh ginger and ½ teaspoon apple pie spice.

1 tablespoon extra virgin olive oil and ½ cup sugar and ½ teaspoon salt and fresh parsley.

1. Add onion, garlic, habanero pepper, pumpkin, and apple cider to Oster Pro Blender & use the pre-programmed salsa setting to blend.

2. Add tomatillos, sliced apple, ginger, apple pie spice, olive oil, sugar, salt, and parsley and pulse until combined.

Tomatillo Salsa

2 tablespoons water.

1/2 pound tomatillos.

1/2 cup white onion, coarsely chopped and 1 garlic clove, chopped.

1/2 small serrano pepper, quartered.

1/8 teaspoon salt.

2 tablespoons cilantro leaves, coarsely chopped and 1 teaspoon lime juice.

1. Place the first six ingredients into Oster blender.

2. Transfer to a small saucepan; bring to a boil. Reduce heat and simmer until slightly thickened

3. Stir in cilantro and lime juice.

Tip: Serve warm in a quesadilla, tacos, or serve as a dip with your favorite tortilla chips.

Mango Salsa

1/2 cup diced peaches, fresh or canned.

1 mango, pitted, peeled and diced.

1/2 red pepper, diced.

3 green onions, chopped.

1 teaspoon freshly grated ginger.

1/4 cup chopped parsley.

1 jalapeno pepper, seeded and chopped (optional).

2 tablespoons lime juice.

1. Toss all ingredients together.

2. Refrigerate 1 hour before serving.