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2 teaspoons fresh lime juice
1½ teaspoons rice vinegar (may use raspberry or
white balsamic vinegar)
½ teaspoon honey
Insert the blade assembly in the prep bowl. Put the red bell pepper pieces into
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 ¼ - cup serving:
Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g
Guacamole
An all-time favorite, served with guacamole with tortilla chips or veg-
etable crudités.
Makes
2
⁄3 cups
1 garlic clove, peeled and smashed
1 green onion, trimmed and cut into ½-inch pieces
½ jalapeño pepper, cored, seeded and cut into ½-inch pieces
1 ripe avocado (about 10 ounces), peeled and pitted,
cut into ¾-inch chunks
1 tablespoon fresh lime juice
¼ teaspoon cumin
¼ teaspoon powdered coriander
¼ teaspoon kosher salt
Insert the blade assembly in the prep bowl. Put the garlic, green onion and
jalapeño pepper into the prep bowl. Pulse to chop, 10–12 times. Add avocado,
lime juice, cumin, coriander and salt. Pulse to chop avocado, 10 times, then
process continuously until desired consistency is reached, stopping every 20 to 30
seconds to scrape the bowl.
Transfer to a serving bowl, cover with plastic wrap placed directly on the
guacamole and refrigerate for 30 minutes before serving, to allow the flavors
to blend.
Nutritional analysis per tablespoon:
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 65mg • calc. 3mg • fiber 1g