GUACAMOLE

2 Tablespoons fresh cilantro leaves or 1/4 cup parsley leaves, washed and patted dry
1 large shallot (1 ounce, 30 g), peeled
1 fresh jalapeno chile, halved lengthwise and seeded (see Note)
1 Tablespoon lime juice
2 large ripe avocados (about 1 pound total, 455 g), peeled, pitted and cut into 1-inch (2.5 cm) pieces
1 large tomato (7 ounces, 200 g), with stem end removed
Salt and freshly ground black pepper, to taste
Jicama slices or tortilla chips

Insert metal blade into food processor and put cilantro or parsley in work bowl. Turn on machine, drop shallot and jalapeno through feed tube, and process until finely chopped, about 10 seconds. Remove mixture and set it aside.

With metal blade in place, put lime juice and half of avocado pieces in work bowl. Pulse 2 or 3 times, then process until mixture is almost smooth, about 1 minutes. Stop to scrape bowl as necessary. Add remaining avocado and pulse until mixture reaches desired consistency-slightly chunky or very smooth. Leave mixture in work bowl and remove metal blade.

Insert French-fry disc. Cut tomato to fit feed tube, if necessary. Place it vertically in feed tube and use light pressure to process. Remove French-fry disc, add cilantro mixture to work bowl, and stir gently to combine ingredients. Taste and adjust seasoning with salt and pepper.

Turn guacamole into serving bowl and accompany with sliced jicama or tortilla chips. Makes about 2 cups (420ml).

Note: Protect your hands with gloves when working with fresh chiles and afterward, wash your hands thoroughly with soap and water.

Source: This recipe is from Cuisinart Food Processor Cooking, Quick and Easy.