I recently got a food processor that I'm really excited about. It seems like some of the most simple fresh-food dishes can take the longest time just because of the prep-work for the vegetables. Like pasta salad is simple: pasta, vinaigrette, vegetables. Done. But washing, trimming, and slicing veggies is time consuming. I'm trying to see how much of a sous chef this little machine can be.
So far I've only used one blade, and it basically whacks produce down to a puree. This was my attempt for it to chop veggies for pasta salad. I think one mistake I made was filling the basin too high, so in attempt to get all particles circulated through, I over chopped:
I know there are so many other ways to set-up the different blades. Apparently you can use it as a meat grinder and a dough kneader. I just haven't watched the accompanying DVD just yet. But even the whack-it-all-down-finely blade looks like it would be good for salsa or tabbouleh or pesto. Here's our attempt for homemade salsa yesterday. It came out pretty tasty, and made about a gallon.
3.75 lbs of ripe tomatoes, skin on (about 7 medium-large tomatoes)
3 green Serrano peppers, seeded. (I wonder now if they should have been ripe red)
2 jalapenos, seeded.
1/2 cup cilantro (if there were 2 cilantro fans in this home, I would have added more, but alas there is only 1 ;)
5 cloves garlic (maybe I'll do less garlic next time. I love garlic, but I could smell garlic even until this morning. Our pores were probably oozing it.)
2 ripe mangoes, peeled and the flesh pared off ('wish I had used 4 instead)
1 medium yellow onion, peeled
1 small can tomato paste (you do need this for a red color, though maybe I'll only do half a can next time. Otherwise the green and white of the peppers, onion, and garlic dominates and it's the shade of puke)
1/4 cup lime juice and salt to taste
Everything just got pulsated in the processor, in no particular order except I did do the peppers and garlic first and separately. I wanted to make certain they were very fine, so nobody got a surprise chunk of raw garlic or hot pepper.
It was not a chunky salsa like what's jarred on the shelf. It had a soupy consistency like what you get at Mexican restaurants.