Appetizers; Fresh Tomato And Corn Salsa - Cuisinart DLC-2011N Instruction And Recipe Booklet

Preparation: 5 - 10 minutes, plus 1 hour resting time
1 small onion, peeled, cut into 1-inch
pieces (about 1 cup pieces)
1/3 cup fresh cilantro
1 medium jalapeño pepper, seeded,
cut into 1-inch pieces
3 medium vine-ripened tomatoes,
cut into 1-inch pieces
Insert the metal blade. Place onion, cilantro and jalapeño in work bowl. Process until finely
chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until toma-
toes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine.
Let sit for 1 hour before serving to allow flavors to develop. Serve with chips.
Calories 8 (0% from fat) • carbo. 2g • pro. 0g • fat 0g
Roasted Garlic and Red Pepper Spread
There is no such thing as too much garlic when it is roasted.
Preparation: 5 - 10 minutes, plus 1 hour to roast the garlic and 1 hour resting time.
1-1/2 large heads of garlic (entire bulb),
cloves peeled
1 teaspoon extra virgin olive oil
1-1/3 cups lowfat sour cream
Preheat oven to 375˚F. Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on
middle oven rack and roast for 1 hour. Remove from oven and cool.
Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining
ingredients and process for 10 - 15 seconds. Scrape work bowl and process until smooth,
about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve with cru-
dités or breadsticks.
Calories 30 (60% from fat) • carbo. 2mg • pro. 1g • fat 2g
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Appetizers

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.
Nutritional analysis per tablespoon:
sat. fat 0g • chol 0mg • sod. 56mg • fiber 0g
Makes 1-3/4 cups
Nutritional analysis per tablespoon:
sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g
Makes 2 cups
1-1/2 teaspoons fresh lime juice
2/3 cup fresh or frozen corn kernels
(frozen kernels do not need to be
thawed)
3/4 teaspoon kosher salt
1 medium scallion, trimmed,
cut into 1-inch pieces
1/3 cup roasted red peppers (from a jar)
1/8 teaspoon freshly ground black pepper