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22
1 small onion, cut into 1-inch pieces
(about 1 cup)
1
⁄
3
cup fresh cilantro
1 medium jalapeño, seeded,
cut into 1-inch pieces
3 medium vine-ripened tomatoes,
cut into 1-inch pieces
1½ teaspoons fresh lime juice
2
⁄
3
cup fresh or frozen corn kernels
(frozen kernels do not need to
be thawed)
¾ teaspoon kosher salt
Insert the metal blade. Put 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 flavors to develop.
Appetizers
Nutritional information per tablespoon:
Calories 8 (0% from fat) • carb. 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
Preparation: 5–10 minutes, plus 1 hour resting time
1½ large heads of garlic (entire bulb),
cloves peeled
1 teaspoon olive oil
1
1
⁄
3
cups lowfat sour cream
1 medium scallion, trimmed,
cut into 1-inch pieces
1
⁄
3
cup roasted red peppers
(from a jar), drained
1
⁄
8
teaspoon freshly ground black pepper
Preheat oven to 375˚F. 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 remain-
ing ingredients and process for 10 to 15 seconds. Scrape work bowl and process until
smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve
with crudités or breadsticks.
Nutritional information per tablespoon:
Calories 30 (60% from fat) • carb. 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 1¾ cups
Preparation: 5–10 minutes, plus 1 hour to roast the garlic and 1 hour resting time
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