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

1 bulb garlic, peeled

3 pre-chopped habanero pepper

1 can pumpkin puree

1 tablespoon apple cider

3 ripe tomatillos

2 green apples, peeled & roughly chopped

1 small clove fresh ginger

½ teaspoon apple pie spice

1 tablespoon extra virgin olive oil

½ cup sugar

½ teaspoon salt

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.

3. Place in serving dish and garnish.

Also need this disclaimer:

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken, or fish.

Tomatillo Salsa

2 tablespoons water

1/2 pound tomatillos (about 3 medium), husks removed, cored and quartered

1/2 cup white onion, coarsely chopped

1/2 small serrano pepper, quartered

1 garlic clove, chopped

1/8 teaspoon salt

2 tablespoons cilantro leaves, coarsely chopped

1 teaspoon lime juice

1. Place the first six ingredients into Oster blender; blend on high until almost smooth.

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

3. Transfer to a bowl and stir in cilantro and lime juice.

4. Cool and enjoy!

Tip: Serve warm in a quesadilla, tacos, or breakfast burritos with scrambled eggs and cheese, 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.