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Taba sco
®
or other hot sauce (to taste)
Insert the blade assembly in the prep bowl. Place the cheese cubes in the
prep bowl. Pulse to chop, 10 times, then process to chop finely, about
15–20 seconds. Add remaining ingredients to prep bowl. Process for
about 30–40 seconds, until creamy and totally emulsified.
Nutritional analysis per tablespoon:
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g
• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fibre 0g
*To roast garlic: Place 12 or more peeled cloves in a double thickness of
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.
Place in 170˚C oven for 30–40 minutes, until tender and browned. If you
do not wish to roast the garlic, you may blanch it until tender.
MANGO SALSA
Mango Salsa is excellent served over grilled fish such as salmon, tuna,
swordfish or scallops, and grilled chicken, duck or pork tenderloin.
It can also be served like traditional tomato salsa with tortilla chips.
Makes 1 cup
1
⁄4 red bell pepper (about 30g), cut in 10mm pieces (
1
⁄4 cup)
1 small clove garlic, peeled
1
⁄2 jalapeño pepper, stemmed and seeded, cut in 10mm pieces
1
⁄2 small red onion (about 45g), peeled,
cut in 10mm pieces
1 mango (350g - 400g), peeled and pitted, cut in 10mm pieces
1
1
⁄2 tablespoons fresh cilantro leaves
2 teaspoons fresh lime juice
1
1
⁄2 teaspoons rice vinegar (may use raspberry or
white balsamic vinegar)
1
⁄2 teaspoon honey
Insert the blade assembly in the prep bowl. Place the red bell pepper
pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses.
Transfer to a 1-litre bowl and reserve. Add the garlic, jalapeño pepper and
onion to the prep bowl, pulse 5 to 10 times to chop. Remove and add to
chopped red pepper. Add mango and cilantro to prep bowl and pulse until
mango reaches desired chopped consistency, about 10 to 20 pulses.
Transfer to the bowl with the chopped red pepper and reserve. Stir in the
lime juice, vinegar, and honey. Cover and let sit for 30 minutes to allow
the flavours to blend. If not using immediately, cover and refrigerate.
Mango Salsa is best when served the day it is prepared, but may be
prepared up to one day ahead. Remove from the refrigerator 30 minutes
before serving for best flavour.
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