Recipe: Radiant rosso salsa

Our radiant rosso immune boosting salsa can be used to accompany any protein or even as a bruschetta topping resting on some chunky sourdough. We’ve packed this one with immune-boosting substances so you can function at your best. 

At its heart are red peppers – cultivated for more than 6,000 years and originating from South America, they are rich in vitamin C, beta carotene (a precursor of vitamin A), folic acid and vitamin B, while also being high in antioxidants some of which can help with circulatory issues.

We are then adding some lovely ripened on the vine tomatoes which contain lycopene – a red carotene shown to be protective against a number of different types of cancer and to lower risk of heart disease – as well as our Tomato Fondue Brilliant Base

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 red pepper
6. Concase prep the tomatoes (see skills video) 
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, fondue, 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