A 5 minute recipe for redcurrant salsa – vibrant tangy and simply irresistible!
Estimated reading time: 2 minutes
Redcurrant Salsa is a refreshing and tangy salsa with just the odd hint of bitter; perfect with any kind of meat & ideal as a dip in any summer spread.
Redcurrants are closely related to blackcurrants but are slightly more tart, even as they mature and get sweet. Now apparently, they’ll taste sweeter if exposed to more sun – one day I’ll grow them & confirm that either way! They make great jams and jelly and are used in both sweet and savoury dishes. In fact, Bar-le-duc jelly, although more often than not is made with white currants, it is not uncommon to find red currant Bar-le-duc jelly.
In some German speaking areas, redcurrant syrup is added to soda water to get Johannisbeerschorle; Johannisbeeren being “John’s berry” in German and they are so named because red currants are apparently, the first to ripen by St John’s day/Midsummer day.
Of course, redcurrants are also perfect in salads, as garnishes and most definitely in cocktails! And then, there is also redcurrant salsa! I think their tart, sometimes bitter nature lends themselves perfectly to being used in salsas.
This is my most basic recipe, everything in here is a must for me. Then, depending on my mood, the season and what I have at hand, I vary it with any number of ingredients. Suggestions given at the end.
Handy Hints
Keeping the other vegetables to about the same size always adds to the visual appeal and ease of eating.
You can pulse the redcurrants in a chopper but I prefer to just roughly chop them up with a knife.
So, shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Redcurrant Salsa
Ingredients
Instructions
- Chop the redcurrants up, either with a knife or pulse lightly in a chopper, reserving a few for garnish.150 g redcurrants
- Mix everything up and serve up, with the reserved currants sprinkled over.½ a small cucumber, 1 tomato, 1 clove garlic, ½-1 green or red chilli, 1 spring onion, small handful fresh coriander leaves, juice of 1 lime, 1 pinch salt, 1 pinch sugar
- Can be made up to a day ahead and kept in an airtight container in the fridge.
- BUT colour may not be as pleasing, it will be more red all over.
Notes
Capsicum, any colour,
Mint,
Japanese shiso leaves/perilla,
Mango,
Avocado.
