Operating instructions

1 small onion, peeled, cut into 2.5cm

pieces (about 1 cup pieces)

1/3 cup fresh cilantro

1 medium jalapeño pepper, seeded,

cut into 2.5cm pieces

3 medium vine-ripened tomatoes,

cut into 2.5cm pieces

1-1/2 teaspoons fresh lime juice

2/3 cup fresh or frozen corn kernels

(frozen kernels do not need to be

thawed)

3/4 teaspoon kosher 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

tomatoes are coarsely chopped, about 5 to 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.

Appetisers

Nutritional analysis per tablespoon:

Calories 8 (0% from fat) • carbo. 2g • pro. 0g • fat 0g

sat. fat 0g • chol 0mg • sod. 56mg • fibre 0g

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups

Preparation: 5 - 10 minutes, plus 1 hour resting time

1-1/2 large heads of garlic (entire bulb),

cloves peeled

1 teaspoon extra virgin olive oil

1-1/3 cups lowfat sour cream

1 medium scallion, trimmed,

cut into 2.5cm pieces

1/3 cup roasted red peppers (from a jar)

1/8 teaspoon freshly ground black pepper

Preheat oven to 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:

Calories 30 (60% from fat) • carbo. 2mg • pro. 1g • fat 2g

sat. fat 1g • chol. 5mg • sod. 12mg • fibre 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

Preparation: 5 - 10 minutes, plus 1 hour to roast the garlic and 1 hour resting time.