Recipe: Awesome amber salsa

Our amber salsa is so simple based on frozen mango or pineapple cubes which are available all-year round, or you can use fresh as we do in the video.

We’re matching that fruity element of the salsa with orange or red peppers which are high in vitamin C, high in fibre and beta carotene (the precursor of vitamin A), as well as folic acid and vitamin B.

Buy organic where possible as peppers are one of the top foods where pesticide residues can be found, so wash well if buying non-organic.

If using pineapple, you are adding in more vitamin C and the mineral manganese, as well as a substance called bromelain which aids digestion and reduces inflammation to add more immune supporting nutrients. 

The apple cider vinegar included here can also aid with digestion.

Method

1. Clean and trim the shallots
2. Peel and chop the garlic
3. Cut the pepper in half and remove the seeds and stalk.
4. Feather out the white inner pith and pop into your food processor.
5. Dice the yellow/orange pepper
6. Clean the pineapple or mango and dice into small cubes 
7. Finely dice the chilli and the shallot
8. Set all the chopped items into a mixing bowl
9. In the food processor, add the garlic, corn, herbs, apple cider vinegar, lemon zest and juice along with a pinch of salt
10. Pulse until smooth, then decant into the mixing bowl with the cubed ingredients, fold everything together
11. Taste and adjust seasonings, adding salt, black pepper and more vinegar to taste
12. Place in a clean dry airtight container such as a Kilner jar in the fridge where it will last for up to five days
13. The salsa is better after resting for at least 30 minutes to allow the vibrant ingredients to marry together