Creamy Salsa With Dippers
|Plum tomatoes||1 Pound|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|New potatoes||1 1⁄2 Pound|
|Cauliflower florets||2 Cup (32 tbs)|
|Broccoli florets||1 1⁄3 Cup (21.33 tbs)|
|Green beans||1⁄4 Pound|
|Red bell pepper||1|
|Flour tortillas||4 Large|
1. For the salsa, core and dice the tomatoes. Peel and coarsely chop the onion. Seed and chop the jalapeno.
2. In a food processor or blender, working in batches if necessary, combine the tomatoes, onion, jalapeno, yogurt, cilantro, salt and pepper. Process the mixture, pulsing the machine on and off, until the vegetables are coarsely chopped. Transfer the salsa to a bowl and set aside.
3. Preheat the oven to 500°. Bring two medium-size saucepans of water to a boil.
4. Cook the potatoes in one pan of boiling water 20 minutes, or until tender.
5. Meanwhile, blanch the cauliflower in the other pan 3 minutes, or until crisp-tender. Reserving the boiling water, transfer the cauliflower to a colander, cool it under cold running water and set aside to drain. Blanch, cool and drain the broccoli and beans in the same fashion until crisp-tender.
6. Stem and core the bell pepper and cut it into 1-inch-wide strips; set aside.
7. Dip each tortilla in a bowl of water, then cut into 8 triangles. Place the triangles on a baking sheet and bake 3 to 4 minutes, or until crisp. If the tortillas begin to curl, lay another baking sheet on top of them. Reduce the oven temperature to 300° and bake the triangles another 2 to 3 minutes, or until just beginning to brown. Remove from the oven and set aside.
8. Drain the potatoes and cut them into 1/2-inch-thick slices.