Our redcurrant bushes are ablaze with their sharp little berries. And whilst they go together beautifully with honey or sugar in deserts, their acidic side is well worth exploring for savoury dishes too. So why not give my Super Easy Redcurrant Salsa a try?
I served this salsa with lamb chops and found it cut through the richness of the meat perfectly. However it works equally well with cold roast chicken and salad too, just make up a batch and keep in the fridge ready to transform the dullest of meals.
Do you need some more inspiration for using up redcurrants? Be sure to follow my ‘In Season ~ Redcurrants’ board on Pinterest. There was over 100 unique ideas on there last time I looked!
- 200 g redcurrants
- 1/2 onion finely shopped
- 1/2 green chilli finely chopped
- 1-2 teaspoon sugar
- Pinch of salt
Clean the currants and pick off any stalks. Pop in a bowl and mash about 3/4 of them with the back of a fork or a potato masher. Be sure to leave some whole to get that lovely popping sensation in your mouth!
Add the other ingredients and let stand for at least a couple of hours for the juice to dissolve the sugar & salt and for all the flavours to hook up and party.