Warranty

17
APPETIZERS
GUACAMOLE
Serve this creamy Mexican specialty with
tortilla chips or crisp vegetables.
Makes 4½ cups
½ cup packed cilantro leaves
3 plum tomatoes, cored, halved and
seeded
2 garlic cloves
2 medium jalapeños, stemmed,
quartered and seeded
2 green onions (include 2 inches
of green), cut into 1-inch lengths
6 ripe avocados, peeled, pitted and
cut into 1-inch pieces, reserve
several pits
1
⁄4 cup fresh lime juice
½ teaspoon chili powder
½ teaspoon kosher salt
1
⁄4 teaspoon ground cumin
Insert metal blade. Put the cilantro into the
work bowl. Pulse to chop, roughly 5–6 times;
remove and reserve. Add the tomatoes,
reserve. With the machine running, drop the
garlic cloves and jalapeños through the feed
tube; process until finely chopped, 10 sec-
onds. Add the onion to the work bowl, process
to chop, 10 seconds. Add the avocados, lime
juice, chili powder, salt and cumin to the work
bowl; process 30 seconds. Scrape the work
bowl. Process for 30 seconds longer. Add the
reserved chopped cilantro and tomatoes to the
work bowl; pulse until just combined. Transfer
to a bowl. If not serving immediately, place
reserved pits into guacamole, then cover with
a sheet of plastic wrap placed directly on the
guacamole, pressing out any air bubbles on
the surface. This will help prevent browning.
Refrigerate until ready to serve.
Nutritional information per serving:
Calories 216 (77% from fat) • carb. 11g • pro. 3g
• fat 20g • sat. fat 3g • chol. 0mg • sod. 158mg
• calc. 26mg • fiber 7g
FRESH TOMATO SALSA
Great with the traditional tortilla chips, or use
as a sauce for grilled meats and seafood.
Makes about 5 cups
1 garlic clove
1–2 jalapeños, cored, seeded
and quartered
1 small onion (red or white, about
2 ounces), peeled, cut into
½ -inch pieces
½ cup packed fresh cilantro leaves
2 pounds ripe red tomatoes, cored,
seeded and cut into 1-inch pieces
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons fresh lime juice
Insert metal blade. With the machine
running, drop the garlic and jalapeños through
the small feed tube and process to finely chop.
Scrape the work bowl. Add onion and cilantro
leaves to the work bowl, pulse to chop, 8–10
times. Scrape the work bowl. Add the toma-
toes, pulse to chop, 10–15 times. Scrape the
work bowl.
Add the salt, cumin, coriander and lime juice,
pulse to combine, 5 times. Transfer to a
medium bowl and refrigerate for at least 30
minutes to allow the flavors to blend. Salsa is
best when made the day it is to be served, but
will keep for a day or two refrigerated. Stir if it
separates.
Note: For variety, you may substitute
ripe yellow tomatoes for half or all of the
red tomatoes.
Nutritional information per serving:
Calories 13 (10% from fat) • carb. 3g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 73mg
• calc. 7mg • fiber 1g
BLUE CHEESE AND
PECAN SPREAD
You can substitute cottage cheese for all or part
of the cream cheese and you can substitute
walnuts for pecans.
Makes 2 cups
½ cup shelled pecans
12 ounces cream cheese
4 tablespoons blue cheese
Insert metal blade. Put nuts into the work
bowl. Process until they are finely chopped,
about 10 seconds. Add cream cheese, in piec-
es, and blue cheese. Process until well mixed
and smooth, about 10 seconds. (If substituting
cottage cheese, process until smooth, about
90 seconds.)
Nutritional information per serving:
Calories 293 (86% from fat) • carb. 4g • pro. 7g
• fat 29g • sat. fat 12g • chol. 67mg • sod. 7mg
• calc. 93mg • fiber 1g