A Healthy Nine Vegetable Salsa

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 8

Ingredients:
½ tablespoon coconut oil
1 piece celery – chopped
2 garlic cloves finely chopped
1 cm fresh tumeric grated
1 shallot finely chopped
1 red chile -de-seeded and finely sliced
1 tablespoon coriander roots chopped finely
1 tin of chickpeas, rinsed
1 small carrot finely diced
1 small zucchini finely diced
1 corn cooked and kernals sliced off the cob
1 cup of kale leaves
1 small capsicum finely diced
2 large tomatoes diced
fresh coriander leaves
fresh mint leaves
fresh Vietnamese mint leaves
1 lime juiced
drizzle olive oil
½ teaspoon red wine vinegar
½ avocado diced

Instructions:
Add the coconut oil, celery, garlic, tumeric, shallot, chilli and coriander to a warm pan on the stove top.
When fragrant add the drained chickpeas and stir to coat and cook for a couple of minutes.
Add the carrot, zucchini, cooked corn and kale. Stir and cook for 10 minutes until the vegetables are almost cooked
Remove from the heat and set aside.
To a serving bowl add the capsicum, tomato and fresh herbs
Mix the lime olive oil and red wine vinegar – this will be the dressing.
Add the cooled vegetable mix to the capsicum, tomatoes and herbs and then add the avocado.
Mix to combine and add the dressing.

From afreshlegacy.net