Vegan, Gluten Free
Awesome amber salsa
10 mins
Easy
4 Servings
Our amber salsa is so simple based on afrozen mango or pineapple cubes which are available year-round. We’re matching that fruity element of the salsa with orange or red peppers which are high in vitamin C, fibre and beta carotene.
Brilliant Bases Used In This Recipe
About This Recipe
Our amber salsa recipe is 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 in this salsa recipe, 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.
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Ingredients
1 medium sized yellow / orange pepper
150g/5oz of ripe pineapple or mango flesh
1-2 banana shallots
3-4 cloves of fresh garlic zest
juice of 1/2 a lime
1 whole medium red chilli, de-seeded
3tsp apple cider vinegar on the mother
5tsp fresh soft herbs such as coriander, basil, tarragon, parsley according to preference
75g/2.6oz frozen sweetcorn fully defrosted (use tinned if you prefer)
Sea salt crystals
Black pepper
Nutrition Per Serving
Calories
46
Fats
0G
Carbs
10G
Protein
1G
Method
Clean and trim the shallots
Peel and chop the garlic
Cut the pepper in half and remove the seeds and stalk.
Feather out the white inner pith and pop into your food processor.
Dice the yellow/orange pepper
Clean the pineapple or mango and dice into small cubes
Finely dice the chilli and the shallot
Set all the chopped items into a mixing bowl
In the food processor, add the garlic, corn, herbs, apple cider vinegar, lemon zest and juice along with a pinch of salt
Pulse until smooth, then decant into the mixing bowl with the cubed ingredients, fold everything together
Taste and adjust seasonings, adding salt, black pepper and more vinegar to taste
Place in a clean dry airtight container such as a Kilner jar in the fridge where it will last for up to five days
The salsa is better after resting for at least 30 minutes to allow the vibrant ingredients to marry together