Salsa

Peach & Grilled Pepper Salsa

Serves 4

Core recipe 

Points per recipe: 1

2 grilled peppers (1 red, 1 yellow)
2 ripe peaches

¼ - 1 fresh red chilli, deseeded & chopped

1 tbsp balsamic vinegar

juice of ¼ lime

1 tbsp chopped fresh mint

1 tbsp chopped fresh parsley

freshly ground pepper

Dice peppers into a bowl.  Dice peaches over the bowl so none of the juice is lost.  Stir in remaining ingredients.

Note: Use fresh mango instead of peaches for a change.

Roasted Pepper Salsa

Core recipe

Poins per recipe: 0

Pop a red and yellow pepper in the oven on a baking tray, and roast for about 20 mins at 200C/gas 6, until quite blackened and blistered. Put the peppers in a bowl, cover with a plate and leave to cool. Peel off the skin (it will come away very easily), get rid of the seeds, then chop the flesh finely and put back in the bowl with the lovely juices that have come out of the peppers as they cooled. Mix in a handful of chopped cherry tomatoes and some fresh basil (or parsley). Serve at room temperature. This is also great as a salsa to go with plain grilled chicken/pork/tuna etc

Orange Red Onion Salsa

Serves 4

Core recipe

Points per recipe: 1

Very refreshing and nice with spicy chicken or grilled fish.

2 seedless oranges, peeled, segmented and chopped, catching any juice as you go

1 small red onion, finely diced

½ -1 fresh red chilli, seeded & finely chopped

juice of 1 lime

2 tbsp fresh coriander, chopped

2 tbsp fresh mint, chopped

2 tbsp fresh parsley, chopped

Combine all the ingredients.

Pineapple Salsa

Serves 4-6

Core recipe

300g chopped fresh pineapple

1 small red onion, chopped

1 green pepper, deseeded and chopped

1 small chilli pepper, deseeded and chopped

2 tbsp freshly squeezed orange or lemon  juice

3 tbsp finely chopped coriander

3 tbsp vinegar

Mix everything together, chill and then serve.

Pineapple Salsa

Core recipe 

Points plan: ½ pt whole recipe

6oz chopped pineapple preferably fresh

Salt and pepper

dsh tabasco sauce

3 tbsp chopped red onion

½ tsp chilli powder (optional)

1 clove garlic, crushed

Mix together, taste and add vinegar to taste.  Cover and refrigerate until ready to use.

Mango & Watermelon Salsa

Serves 4

Core recipe

300g watermelon, deseeded and chopped

1 mango, peeled, pitted and chopped

4 tbsp chopped chives

1 green pepper, deseeded and chopped

1 medium jalapeno chilli pepper, deseeded and finely chopped

1 tbsp fresh lime juice

 Mix, chill and serve.

Cucumber Salsa 

Serves 4

Core recipe

Points per recipe: 0

30cm chopped cucumber

1 small red onion, chopped

1 red pepper, deseeded and chopped

1 radish, chopped

1 tbsp Tabasco sauce

1 tbsp sherry vinegar

2 tbsp fresh mixed herbs (parsley, coriander and basil)

Mix all ingredients together, chill and serve

Fresh Peach Salsa

Serves 6

Core recipe

Points per serving:  ½

2 peaches, peeled, pitted and diced
2 plums, peeled, pitted and diced
2 fresh dates, chopped
1 diced red onion
2 tablespoons lemon juice
1 tablespoon chopped fresh mint

In a medium bowl, combine peaches, plums, dates, onion, lemon juice and mint. Cover and refrigerate before serving.

Blueberry Salsa

Core recipe

Points per recipe:  2

250g Blueberries
1 deseeded chilli
1 tsp grated fresh ginger
1/2 tsp salt
1-2 tbsp lemon/lime juice according to taste
1/2 a finely chopped onion
1/2 a finely chopped red pepper

Blitz 125g of Blueberries in a processor until pureed. Add the remaining whole blueberries and the rest of the ingredients and mix well. Store in fridge.