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–+ servings

Redcurrant Salsa

A 5 minute recipe for redcurrant salsa - vibrant tangy and simply irresistible!
5 from 3 votes
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Course: Side Dish
Keyword: salsa
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 19kcal
Author: Azlin Bloor

Ingredients

  • 150 g redcurrants
  • ½ a small cucumber cut in small cubes
  • 1 tomato chopped, keep the juices for the salsa
  • 1 clove garlic finely chopped
  • ½-1 green or red chilli to taste, finely chopped
  • 1 spring onion sliced finely
  • small handful fresh coriander leaves finely chopped
  • juice of 1 lime
  • 1 pinch salt
  • 1 pinch sugar

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

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

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 1mg
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