Mixed Pepper Salsa-
Hate chunky raw veg? Would you like to to get more vegetables into your diet? Well look no further! My mixed pepper salsa will provide you with lots of nutrients and creates a lovely, healthier alternative to mayonnaise. Add this to salads, sandwiches, wraps or it could make a perfect accompaniment to a Mexican chili.
It only takes 5-10 minutes to make!
1 x red pepper
1 x green pepper
10 cherry tomatoes
Half a red onion.
Balsamic vinegar (optional)
Equipment- Food processor or a blender, Chopping board and knife.
De-seed and chop up the peppers into large chunks, chop the onion into medium size chunks and add these to your food processor or blender. Add the cherry tomatoes as well.
Pop on the lid securely and pulse until the veg has reduced to small chunks.
The mixture will look like salsa and will be watery due to the vegetables having a high water content, this is normal. If there are still chunks in the mixture, use a spoon to scrape any excess away from the sides of the mixer and pulse again for a few seconds.
Once the mixture looks like the above photo, pour this into a ramekin or plastic container.
Ta da! Mixed pepper salsa! Why not add some balsamic vinegar to it for a little twist, white wine vinegar is also a good alternative. I then add this to my salads it tastes lovely and is very refreshing.
Try it and let me know what you think?
Honey & Mustard Balsamic Vinaigrette:
This is delicious and so easy to make! Takes 5-10 minutes max.
1 x glove of garlic
100ml of olive oil
100ml balsamic vinegar
1 dessert spoon of Dijon vinegar
1 teaspoon of honey
Salt and pepper (optional)
You will also need a bottle with a lid as you will need to shake the mixture and store it in the fridge.
Finely mince garlic with a garlic press or a cheese grater and add to the bottle.
Measure out the olive oil and balsamic vinegar and add to the bottle.
Add the mustard and honey to the bottle and season with salt and pepper.
Put the lid on the bottle and give this is a good shake so that the ingredients firmly mix together.
There you have a light and extremely tasty vinaigrette which tastes amazing.
Store the vinaigrette in the fridge and use within 2-3 days. You may find that the oil and vinegar separate but this is fine, give it a shake.
Let me know what you think?