Cuisinart FP-11 Series, Instruction And Recipe Booklet, Page: 27 / 116

27
BASICS
TOMATO SALSA
Serve warm tortilla chips alongside this fresh and tangy salsa.
Makes about 1½ cups
Active Time: 15 minutes
Inactive Time: n/a
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic and jalapeño through the feed tube to
finely chop. Add the onion, and pulse to chop, about
3 times. Add the tomatoes, cilantro, salt and lime
juice and pulse to chop until desired consistency is
reached, about 8 to 10 pulses. Taste and adjust
seasoning accordingly. Depending on desired
consistency, strain salsa to remove excess liquid.
Nutritional information per serving (2 tablespoons):
Calories 6 (7% from fat) • carb. 0g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 192mg • calc. 4mg • fiber 0g
1
GARLIC CLOVE
,
PEELED
1
JALAPEÑO
,
SEEDED AND CUT INTO
½-
INCH PIECES
½
SMALL ONION
,
CUT INTO
1-
INCH PIECES
2
CUPS GRAPE TOMATOES
2
TABLESPOONS FRESH CILANTRO
,
STEMS REMOVED
1
TEASPOON KOSHER SALT
1
TEASPOON FRESH LIME JUICE
TARRAGON DRESSING
Use this green, herby dressing to brighten up any salad. It also goes great
with grilled chicken or a white fish.
Makes 1 cup
Active Time:15 minutes
Inactive Time:n/a
1. Insert the chopping blade into work bowl of the food
processor. Add the shallot and tarragon and pulse to
roughly chop, about 2 to 3 times.
2. Add the vinegar, lemon juice, Dijon mustard, salt and
pepper to work bowl. Process on Low to fully blend,
about 20 seconds.
3. While food processor is running on Low, slowly pour
the olive oil through the drizzle hole in the pusher.
Continue to process on Low until emulsified, about
40 seconds.
Nutritional information per serving (1 tablespoon):
Calories 93 (97% from fat) • carb. 1g • pro. 0g • fat 11g
• sat. fat 1g • chol. 0mg • sod. 111mg • calc. 3mg • fiber 0g
1
SHALLOT
(
ABOUT
2
OUNCES
),
CUT INTO
½-
INCH PIECES
¼
CUP PACKED FRESH TARRAGON
¼
CUP APPLE CIDER VINEGAR
1
TEASPOON FRESH LEMON JUICE
1
TEASPOON DIJON MUSTARD
¾
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
¾
CUP EXTRA VIRGIN OLIVE OIL