Cuisinart FP-14NC SERIES, Instruction And Recipe Booklet, Page: 21 / 34

APPETIZERS
40
APPETIZERS
41
½ BUNCH FRESH CILANTRO
½ LARGE VIDALIA ONION,
CUT INTO 1-INCH (2.5 CM)
PIECES
1 GARLIC CLOVE
1 SMALL JALAPEÑO PEPPER,
SEEDED
2 TEASPOONS (10 ML)
SEA SALT
½ POUND (250 G) RIPE PLUM
TOMATOES, CUT INTO
1-INCH (2.5 CM) PIECES
½ POUND (250 ML) GREEN,
HOTHOUSE TOMATOES,
CUT INTO 1-INCH
(2.5 CM) PIECES
½ POUND (250 G) YELLOW
TOMATOES, CUT INTO
1-INCH (2.5 CM) PIECES
1 TEASPOON (5 ML) FRESH
LIME JUICE
Makes 3 cups (750 ml)
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Put half of the cilantro, half of
the onion, garlic cloves, jalapeños, 1 teaspoon (5 ml) of salt
and half the tomatoes into the work bowl and pulse to chop to
desired consistency, about 8 to10 quick pulses; repeat with the
remaining half.
Combine the two batches in a large bowl and stir in the lime
juice. Taste and adjust seasoning accordingly.
For better consistency, drain each batch in a strainer
to remove excess liquid.
Serve with your favourite tortilla chips.
TIP:
Salsa can be processed in one batch. However,
a better consistency is achieved by processing the tomatoes in
two batches.
Nutritional information per serving [¼ cup (50 ml)]:
Calories 13 (9% from fat)
|
carb. 3g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 209mg
|
calc. 7mg
|
fiber 1g
Serve warm tortilla chips alongside this fresh and tangy salsa .
THREE-TOMATO SALSA
Makes 50 bruschette
Approximate preparation time: 15 to 20 minutes, including
toasting and assembly time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor and process the whole garlic
cloves until finely chopped. Add the basil to the work bowl and
pulse 5 to 6 times to roughly chop. Add the tomatoes and
pulse to roughly chop. Strain mixture; put into a large mixing
bowl and toss with the salt, pepper, oil and lemon juice. Taste
and adjust seasoning accordingly.
Preheat oven to 400°F (200°C).
Rub the bread slices with the smashed garlic and place on
a baking sheet. Bake in oven to toast, about 5 minutes.
Spoon ½ to 1 tablespoon (7 to 15 ml) of topping on each
toasted slice and serve immediately.
Nutritional information per bruschetta:
Calories 80 (19% from fat)
|
carb. 14g
|
pro. 2g
|
fat 2g
|
sat. fat 0g
|
chol. 0mg
|
sod. 176mg
|
calc. 23mg
|
fiber 1g
6 GARLIC CLOVES
2 CUPS (500 ML) FRESH BASIL
6 CUPS (1.5 L) TOMATOES,
CUT INTO 1-INCH (2.5 CM)
PIECES
½ TO ¾ TEASPOON KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
3 TABLESPOONS (45 ML)
OLIVE OIL
1 TABLESPOON (15 ML)
FRESH LEMON JUICE
1 BAGUETTE, CUT INTO
½-INCH (1.25 CM) SLICES
2 SMASHED GARLIC CLOVES
Classic and delicious .
CLASSIC BRUSCHETTA