Cuisinart DFP-3 DFP-3 Manual - Page 16

Recipe Notes: Nutritional analyses are based on number of servings indicated. If a recipe produces a range of servings, they are based on the highest serving yield for that particular recipe. Guacamole Serve guacamole with crispy tortilla chips, or use as a sauce or side dish. Makes about 2 cups 1 ripe plum tomato (3-4 ounces), cored, 2 tablespoons packed cilantro leaves, seeded, cut into eighths washed & dried 1 garlic clove, peeled 2 tablespoons fresh lime or lemon juice 1 jalapeño pepper, seeded and halved, 1/2 teaspoon chili powder cut in 3/4-inch pieces 1/4 teaspoon ground cumin 1/2 ounce red onion (about 1-inch piece), 1/4 teaspoon kosher salt trimmed, cut into 1/2-inch pieces 2 ripe avocados (20-24 ounces total), peeled, pitted, cut into 3/4-inch chunks Insert metal blade. Place tomato pieces in work bowl; pulse to chop, 10 to 15 times; remove and reserve. With machine running, drop garlic through feed tube and process until minced, about 10 seconds. Scrape work bowl. Add jalapeño and onion to work bowl, pulse to chop, 5 times. Add half the avocado pieces, cilantro leaves, lime juice, chili powder, cumin and salt. Pulse 5 times to chop avocado, then process until smooth, about 45 seconds. Add remaining avocado. Pulse until mixture is blended, and reaches desired texture for a chunky guacamole, or process until smooth and creamy, about 1-1/2 minutes. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend. Serve with tortilla corn chips. Nutritional information per serving (2 tablespoons): Calories 56 (73% from fat) • carb. 4g • pro. 0g • fat 5g • sat. fat 1g • chol. 0mg • sod. 23mg • calc. 2mg • fiber 3g Fresh Tomato & Roasted Pepper Salsa Cruda Roasted Red Peppers add a little something extra to a traditional favorite. Makes 1-1/2 cups 1 garlic clove, peeled 4 plum tomatoes (12 ounces), cored, seeded, quartered 1/2 roasted red pepper, cut in 1-inch pieces 1/3 cup lightly packed fresh cilantro leaves, washed and dried 1 green onion, trimmed, cut 1-inch pieces 1-2 jalapeño peppers, stemmed, halved, seeded, cut in 1/2-inch pieces 2 tablespoons fresh lime juice 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt Insert metal blade. With machine running, drop garlic through feed tube; process 5 seconds to chop. Add half the tomatoes to work bowl. Pulse 5 times to chop, then process to chop finely, about 15 to 20 seconds. Add remaining tomatoes to work bowl along with roasted red pepper, cilantro, green onions, jalapeño pepper, lime juice, cumin and salt. Pulse 10 to 15 times (one second pulses), or process until desired texture is reached. Let stand 30 minutes before serving to allow flavors to blend. 15