 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This recipe comes from the Food Processor section of a June 1987 issue of Bon Appetit. It's made to be served with Mexican Baked Eggs With Cheese and Bell Peppers,but would be equally good with tortilla chips as a dip. For less heat, seed and devein the jalapeno. Ingredients:
1 cup loosely packed fresh cilantro leaves |
1 large garlic clove |
1 medium jalapeno pepper, stemmed |
15 small radishes, halved (8 oz. ) |
4 ounces red onions, quartered |
6 ounces red bell peppers, cored and cut into 1-inch pieces |
12 ounces tomatoes, quartered and seeded |
1 1/2 tablespoons olive oil, preferably extra-virgin |
2 teaspoons fresh lime juice |
1/2 teaspoon salt |
Directions:
1. Using the steel knife, pllace cilantro in work bowl of food processor.
2. With machine running, drop garlic through feed tube and mince.
3. Add redishes and onion and chop using about 6 on/off turns.
4. Add remaining ingredients and process until vegetables are coarsely chopped using about 10 on/off turns; do not overprocess mixture.
|
|