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1 small onion, peeled, cut into 1-inch
(2.5cm) pieces (about 1 cup [250ml]
pieces)
1/3 cup (75ml) fresh cilantro
1 medium jalapeño pepper, seeded,
cut into 1-inch (2.5cm) pieces
3 medium vine-ripened tomatoes,
cut into 1-inch (2.5cm) pieces
1-1/2 teaspoons (7ml) fresh lime juice
2/3 cup (180ml) fresh or frozen corn
kernels (frozen kernels do not need
to be thawed)
3/4 teaspoon (3ml) salt
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 - 7 times. Add corn and salt; pulse once to just combine.
Let sit for 1 hour before serving to allow flavours to develop. Serve with chips.
Appetizers
Nutritional analysis per tablespoon (15ml):
Calories 8 (0% from fat) • carbo. 2g • pro. 0g • fat 0g
sat. fat 0g • chol 0mg • sod. 56mg • fiber 0g
Fresh Tomato and Corn Salsa
Try this salsa on grilled chicken or seafood.
Makes 2 cups (500ml)
Preparation: 5 - 10 minutes, plus 1 hour resting time.
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1-1/2 large heads of garlic (entire bulb),
cloves peeled
1 teaspoon (5ml) extra virgin olive oil
1-1/3 cups (350ml) lowfat sour cream
1 medium scallion, trimmed,
cut into 1-inch (2.5cm) pieces
1/3 cup (85ml) roasted red peppers
(from a jar)
1/8 teaspoon (0.5ml) freshly ground black
pepper
Preheat oven to 375˚F (190˚C). 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 flavour, about 1 hour. Serve with
crudités or breadsticks.
Nutritional analysis per tablespoon (15ml):
Calories 30 (60% from fat) • carbo. 2mg • pro. 1g • fat 2g
sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g
Roasted Garlic and Red Pepper Spread
There is no such thing as too much garlic when it is roasted.
Makes 1-3/4 cups (435ml)
Preparation: 5 - 10 minutes, plus 1 hour to roast the garlic and 1 hour resting time.
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