Cuisinart SmartStick CSB-100 Instruction And Recipe Booklet page 21

1. Put the garlic, jalapeño, scallion and cilantro into the chopping cup.
Select High and pulse to chop, about 6 to 8 times. Transfer to a medium
bowl.
2. Add grape tomatoes and mango to chopping cup. Pulse again on High
to roughly chop, about 5 to 6 times. Transfer to bowl with chopped
garlic, jalapeño and cilantro. Add salt, pepper and lime juice; stir.
3. Taste and adjust seasoning as desired. Strain if necessary.
Nutritional information per serving (¼ cup): Calories 23 (6% from fat)
• carb. 6g • sugar 4g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg
Spoon this green, herby sauce over grilled meat. For a variation, try a
combination of parsley and cilantro or fresh oregano leaves.
Makes ¾ cup
1 small garlic clove, peeled
¼ small jalapeño or serrano chile
1 small scallion trimmed and cut into ½-inch pieces
1 cup fresh parsley leaves
½ teaspoon red wine vinegar
¼ teaspoon kosher salt
Pinch freshly ground black pepper
¾ cup extra virgin olive oil
1. Put the garlic, jalapeño and scallion into the chopping cup. Select High
and process to finely chop, 5 to 8 seconds. Add parsley. Pulse again on
High to medium chop, about 16 times. Transfer to a small mixing bowl.
2. Add vinegar, salt, pepper and oil to chopped parsley mixture. Stir with a
spoon.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons): Calories 246 (98% from fat)
• carb. 1g • sugar 0g • pro. 0g • fat 28g • sat. fat 4g • chol. 0mg
• sod. 137mg • calc. 15mg • fiber 1g
Salsa Verde
• sod. 105mg • calc. 18mg • fiber 0g
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