21
Tomato Salsa
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes about 2 cups (500 ml)
¼
cup (60 ml) fresh cilantro leaves
2
small scallions, cut into 1-inch (2.5 cm) pieces
1
small garlic clove, peeled
1
jalapeño pepper, seeded and cut into ½-inch (1.25 cm) pieces
¾
teaspoon (3.75 ml) kosher salt
2
cups (500 ml) grape tomatoes
1
teaspoon (5 ml) fresh lime juice
1. Insert the chopping blade sharp side up in the work bowl of the
chopper attachment. Add the cilantro, scallions, garlic and jalapeño
into the work bowl and pulse on High to chop, about 10 pulses.
Add the salt, tomatoes and lime juice. Pulse to chop until desired
consistency is reached, about 8 to 10 pulses.
2. Taste and adjust seasoning as desired. Depending on desired
consistency, strain salsa to remove any excess liquid.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 8 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 216mg • calc. 6mg • fiber 1g
Queso Fundido
Hot melted cheese mixed with spicy chorizo and beer makes
for a combination no one will be able to resist.
Makes about 2½ cups (625 ml)
1
teaspoon (5 ml) olive oil
4–6
ounces (115 -170 g) fresh chorizo, casings removed
¼
small onion, peeled and cut into ½-inch (1.25 cm) pieces
1
garlic clove, peeled
¾
cup (175 ml) lager-style beer
8
ounces (225 g) Pepper Jack cheese, shredded
8
ounces (225 g) Monterey Jack cheese, shredded
1
tablespoon (15 ml) tapioca starch
1
tablespoon (15 ml) finely chopped pickled jalapeños
1
small plum tomato, seeded and diced
warm flour tortillas or tortilla chips, for serving
1. In a 2-quart (1.89 L) saucepan, heat olive oil over medium heat. When
oil shimmers, add chorizo, breaking it up with a wooden spoon. Cook
until sausage is well browned and cooked through, about 5 minutes.
Remove chorizo to a paper towel-lined plate.
