Chunky courgette, pepper and chilli salsa

By: Randi Glenn
From: Thrive on Five
Serves: 2
Photographer: Dan Jones

A really fresh, spicy vegetable salsa with so much more flavour than most shop-bought varieties. Made with a combination of green and red chillies and peppers, this salsa is very colourful and is great to eat with corn chips, or crudités if you are feeling more virtuous.

Ingredients

Quantity	Ingredient
4-5	large tomatoes, peeled or not as you prefer, chopped, (320g)
1/2	green pepper, chopped, (80g)
1/2	red pepper, chopped, (80g)
1/2	courgette, finely chopped, (80g)
1/2	medium onion, chopped, (80g)
1	green jalapeno chilli pepper, deseeded and finely chopped, (leave the seeds in if you like it hot)
1	red chilli pepper, deseeded and finely chopped
4 tablespoons	white wine vinegar
1 teaspoon	caster sugar
1	garlic clove, finely chopped
1/2 teaspoon	ground cumin
1/2 teaspoon	sea salt
1/4 teaspoon	dried oregano
1/4 teaspoon	tabasco sauce, (optional)
handful	chopped coriander
	corn chips or crudites, to serve

Method

Combine all the ingredients in a medium-sized saucepan and bring to the boil.
Reduce the heat and simmer, uncovered, stirring frequently, for about 40 minutes, until slightly thickened.
With a hand-held blender, give the mixture a few quick blends, but ensure you keep the chunkiness of the salsa.
Let the salsa cool, then put it into a jar and refrigerate (this will keep for up to three days in the fridge).
Serve with corn chips or crudités.

Tags:: Healthy; five a day

Chunky courgette, pepper and chilli salsa

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