Vegan, Gluten Free
Radiant rosso salsa
10 mins
Easy
4 Servings
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.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
Our radiant rosso immune boosting salsa recipe 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 this salsa recipe's 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.
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Ingredients
1 medium sized red pepper
4-6 ripe medium sized vine tomatoes
1-2 banana shallots
3-4 cloves of fresh garlic
1 whole medium red chilli, de-seeded
15ml apple cider vinegar on the mother
25g fresh soft herbs such as coriander, basil, tarragon, parsley according to preference
75g of our BB tomato fondue
Sea salt crystals
Black pepper
Nutrition Per Serving
Calories
46
Fats
0G
Carbs
9G
Protein
2G
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 red pepper
Concase prep the tomatoes (see skills video)
Finely dice the chilli and the shallot
Set all the chopped items into a mixing bowl
In the food processor, add the garlic, fondue, 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
