16
1½
tablespoons (25 ml) fresh lime juice, divided
¾
teaspoon (3.75 ml) sea or kosher salt, divided
¼
teaspoon (1 ml) freshly ground black pepper
¼
teaspoon (1 ml) chili powder
6
small to medium tomatoes, cut into 1-inch
(2.5 cm) pieces
1
cup (250 ml) frozen corn kernels, not defrosted
Place the garlic in the jar of the Cuisinart
®
PowerEdge
®
700
Blender. Pulse on Low about 5 times, or until roughly chopped;
scrape sides of jar. Add the onion, jalapeños, green onions,
cilantro, 1 tablespoon (15 ml) lime juice, ½ teaspoon (2 ml) salt,
pepper, chili powder and tomatoes; pulse on Low an additional
4 times. Deactivate the Pulse mode and run on the Soup & Sauces
function for 20 to 22 seconds. Strain the mixture through a fine
mesh strainer to remove excess liquid. Pour the strained salsa into
a medium mixing bowl (or serving bowl) and stir in the remaining
lime juice, salt and corn.
Adjust seasoning to taste. Serve with warm tortilla chips.
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Thai Peanut Sauce
A classic accompaniment to summer rolls, this sauce can also be used with
noodles or chicken
.
Makes about 2½ cups (625 ml)
1
cup (250 ml) coconut milk
¼
cup (50 ml) reduced-sodium soy sauce
2
tablespoons (30 ml) sesame oil
2
tablespoons (30 ml) rice vinegar
1
tablespoon (15 ml) fish sauce
2
small to medium jalapeños, seeded and cut into 1-inch
(2.5 cm) pieces
2
garlic cloves
4
½-inch (1.25 cm) pieces of peeled, fresh ginger
2
cups (500 ml) roasted peanuts
¼
cup (50 ml) light or dark brown sugar
2
tablespoons (30 ml) red chile paste
Place all of the ingredients, in the order listed, in the jar of the
Cuisinart
®
PowerEdge
®
700 Blender. Run on the Soups & Sauces
function for 1 minute, or until completely smooth.
Remove and serve.
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Roasted Vegetable Spread
T
he rich and sweet flavours of the roasted vegetables, along with
the tanginess of the capers and vinegar, make this recipe a match
for many items. We love it on toasted bread or crackers, or even as
a sauce over couscous or pasta.
Makes about 4 cups (1 L)
1
medium eggplant, cut into 1-inch (2.5 cm) strips
1
medium red onion, cut into 1-inch (2.5 cm) pieces
12
garlic cloves, smashed
1
/
3
cup (75 ml) extra virgin olive oil, divided
2
tablespoons (30 ml) balsamic vinegar
4
jarred roasted red peppers, cut into 2-inch (5 cm) pieces
½
teaspoon (2 ml) sea salt
½
teaspoon (2 ml) freshly ground black pepper
2
tablespoons (30 ml) fresh basil leaves
1
tablespoon (15 ml) capers, drained
Preheat oven to 375°F (190°C) with the rack in the upper position.
Toss the eggplant, onion and garlic with 3 tablespoons (45 ml) of
the olive oil. Spread on a baking pan and roast in the preheated
oven for about 35 minutes, or until vegetables are browned.
Place the remaining olive oil, balsamic vinegar and roasted peppers
in the jar of the Cuisinart
®
PowerEdge
®
700 Blender. Add the
roasted vegetables and the remaining ingredients, except for the
basil and capers. Pulse on Low 10 times. Scrape down the jar. Run
on Low for 15 seconds. Add the basil and Pulse on Low for an
