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27
Mexican Salsa
Serve this sauce as a topping for tacos, or with
grilled fi sh or chicken. It is best when fresh; it may
become slightly bitter after standing a day.
2 cups yield
1½ jalapeño peppers
½ medium onion
1
⁄3 cup packed cilantro leaves*
1
⁄8 teaspoon salt
2 teaspoons lime juice
3 medium tomatoes, cored and quartered
Cut peppers in half lengthwise, remove and dis-
card stems, seeds and membranes. (Handle hot
peppers with care. Their oil may irritate your skin
and cause your eyes to sting. Wash hands after
handling them.) Peel and quarter onion.
Use metal blade to process peppers and cilantro
until nely chopped, about 20 seconds. Scrape
bowl, add salt and lime juice and pulse twice.
Add tomatoes and onions and pulse until they are
coarsely chopped, about 10 to 12 times.
Transfer to serving dish, stir and serve within 1 or
2 hours.
*Substitute at-leaf parsley if cilantro is not
available.
Basic Mayonnaise
For a classical mayonnaise, as thick as butter,
substitute 2 egg yolks for each whole egg.
1½ cups yield
1 large egg
1 tablespoon fresh lemon juice or
white wine vinegar
1 tablespoon mustard, preferably
Dijon style
1
1
⁄4 cups oil*
Use metal blade to process egg, lemon juice or
vinegar, mustard and 1 tablespoon oil in work
bowl for 60 seconds. While machine is running,
pour ¼ cup of oil into small pusher. (Do not put in
more than this or it will dribble through too quick-
ly.) When it has dribbled through hole in bottom of
small pusher, remove small pusher from feed tube
and gradually add remaining oil, while machine
continues to run. Mayonnaise will thicken as oil is
added. Taste and adjust seasoning if necessary.
*You can use one oil or a combination; about 20%
light olive oil to 80% vegetable oil, for example.
Low cholesterol variation: In place of the egg,
use 2 tablespoons of an egg substitute product,
omit vinegar, increase salt and add pepper. Pro-
ceed as above.
Herb Mayonnaise: Add ¼ cup tightly packed
fresh green herbs when you put in the egg. Rec-
ommended herbs are parsley, dill and tarragon,
with stems removed.
Tartar Sauce: Triple the amount of lemon juice.
When mayonnaise is nished, add these ingredi-
ents: 3 small gherkins, ¼ small onion, 1 table-
spoon capers, 1 tablespoon bottled horseradish
and 3 drops hot sauce. Process until gherkins and
onion are chopped ne, about 10 seconds.
No-Cook Cranberry-Orange
Relish
Because this is an uncooked relish, it requires only
1 cup of sugar to sweeten 1 pound of cranberries.
Most cooked relishes call for 2 cups.
1
3
⁄4 cups yield
2 cups fresh cranberries
½ navel orange, unpeeled and quartered
½ cup sugar
Use metal blade to chop cranberries and oranges
until coarsely chopped, about 8 to 10 pulses. Add
sugar and process to mix, about 20 seconds.
Taste and add more sugar if desired. Refrigerate in
airtight container.
Chocolate Sauce
You can make a delicious chocolate sauce in your
work bowl in 1 minute! No more worries about
melting chocolate on top of the stove.
7
⁄8 cup yield
5 ounces semisweet chocolate, broken
into ½-inch pieces
¼ cup superfi ne sugar
1
⁄3 cup water, heated to boiling
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