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Guacamole
Serve guacamole with crispy tortilla chips, or use as a sauce or side dish.
Makes about 2 cups
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 mix-
ture 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
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
1 ripe plum tomato (3-4 ounces), cored,
seeded, cut into eighths
1 garlic clove, peeled
1 jalapeño pepper, seeded and halved,
cut in 3/4-inch pieces
1/2 ounce red onion (about 1-inch piece),
trimmed, cut into 1/2-inch pieces
2 ripe avocados (20-24 ounces total),
peeled, pitted, cut into 3/4-inch chunks
2 tablespoons packed cilantro leaves,
washed & dried
2 tablespoons fresh lime or lemon juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
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
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.
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