A salsa makes a wonderful dip for vegetable crudites, grilled chicken or party kebabs. It also doubles up as a quick and easily made sauce for grilled meat and fish. This version is particularly colourful as diced peaches and cooked beans are added to the traditional Mexican ingredients.
1. Spray a small ovenproof pan with Fry Light and pop in the garlic cloves. Roast in a preheated oven at 200°C, 400°F, Gas Mark 6 for about 10-15 minutes, until the garlic is tender. Remove the skins and crush the garlic in a bowl with a fork.
2. To the garlic, add the peach, yellow pepper, spring onions, chilli, tomatoes and beans. Stir in the coriander and fruit juice.
3. Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavours to combine.
