I bought my Cuisinart in Manhattan in 1986 and moved to San Francisco in 1995. The Cuisinart came with me, and this is the first recipe I made in it after the move – a "West Coast" recipe in an "East Coast" Cuisinart!
1 clove garlic, peeled
1 small jalapeno pepper (remove stem, core and seeds with a sharp knife)
1/4 cup fresh cilantro leaves
1/2 onion (yellow, purple, Vidalia, whatever you like), peeled and cut into quarters
1 ripe Roma tomato (remove core and seeds if you prefer)
3 large ripe Haas avocados (pitted and cut into quarters)
1 tablespoon olive oil
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 to 1 teaspoon chili powder (to taste)
No nutrition information available
Turn on the Cuisinart fitted with the metal blade, and drop in the garlic clove, letting the machine run until the minced bits are all on the sides of the work-bowl. Drop in the jalapeno pepper and the cilantro, and pulse until finely minced. Drop in the onion and pulse until coarsely chopped. Drop in the tomato, and pulse until coarsely chopped. Drop in the avocados, and pulse until coarsely chopped. Squeeze the lime over the mixture, and add the remaining ingredients. Pulse until blended but not too smooth – it should be creamy but still have chunks of avocado.