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holding blade against bottom of container and process until mixture
begins to thicken, about 15 seconds. Continue processing with a gentle
up-and-down motion until thick, about 20–30 seconds longer.
Nutritional information per tablespoon:
Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 1g • chol. 2mg • sod. 29mg • calc 1mg • fiber 0g
MANGO SALSA
Mango Salsa is excellent served over grilled fish such as salmon, tuna,
swordfish or scallops, and grilled chicken, duck or pork tenderloin.
It can also be served like traditional tomato salsa with tortilla chips.
Makes 1 cup
1
⁄4 red bell pepper (about 1 ounce), cut in
1
⁄2-inch pieces (
1
⁄4 cup)
1 small clove garlic, peeled
1
⁄2 jalapeño pepper, stemmed and seeded, cut in
1
⁄2-inch pieces
1
⁄2 small red onion (about 1
1
⁄2 ounces), peeled,
cut in
1
⁄2-inch pieces
1 mango (12–14 ounces), peeled and pitted, cut in
1
⁄2-inch pieces
1
1
⁄2 tablespoons fresh cilantro leaves
2 teaspoons fresh lime juice
1
1
⁄2 teaspoons rice vinegar (may use raspberry or
white balsamic vinegar)
1
⁄2 teaspoon honey
Insert the blade assembly in the prep bowl. Place the red bell pepper
pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses.
Transfer to a 1-quart bowl and reserve. Add the garlic, jalapeño pepper
and onion to the prep bowl, pulse 5 to 10 times to chop. Remove and add
to chopped red pepper. Add mango and cilantro to prep bowl and pulse
until mango reaches desired chopped consistency, about 10 to 20 pulses.
Transfer to the bowl with the chopped red pepper and reserve. Stir in the
lime juice, vinegar, and honey. Cover and let sit for 30 minutes to allow
the flavors to blend. If not using immediately, cover and refrigerate.
Mango Salsa is best when served the day it is prepared, but may be
prepared up to one day ahead. Remove from the refrigerator 30 minutes
before serving for best flavor.
Nutritional information per 1/4 cup serving:
Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg• fiber 1g
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