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.
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. Suggestions of other ingredients:
Capsicum, any colour,
Japanese shiso leaves/perilla,
Suggestions of other ingredients: Capsicum, any colour, Mint, Japanese shiso leaves/perilla, Mango, Avocado.