Summer Salsa Relish

summer salsa

It’s the 1st of September and the summer is fading fast. For once we can’t complain about our summer weather here in Scotland, we actually got to enjoy a few weeks of really good sunshine.

The school holidays are over and Idgy heads back to school looking so grown up now, where is the little girl I used to stand at the gate with every morning waiting for the school bus? Now she looks tall and glamerous and swings a backpack on to her shoulder instead of an old satchel of yesteryear. I’m proud of my gorgeous girl, she got 3 As a B and a C in her exams this summer so goes back to the scholastic grindstone with her head held high. Oh how much better than the results I would scrape from school so many years ago.

The end of summer means using up all the gloreous fruits and veggies that have been such a treat all summer long. I like to make this summer salsa relish to keep a bit of summer time sunshine for the colder, darker months ahead.

summer salsa

The supermarkets have some great bargains on fruit just now, peaches seem to be dropping in price by the day round here so this salsa relish is a great way to cash in on a bargain. Feel free to change the fruits to suit what you have in the kitchen.  The colours alone will cheer your day as you chop and stir and turn bits and pieces into something so tasty and special.

summer salsa

Summer Salsa Relish

4 peaches

1 red pepper

1 yellow pepper

1/2 red onion

1 small red chilli

1 small green chilli

2 cloves garlic

150g/5oz strawberries

1 lime juice and grated zest

100g/3 1/2 oz red currants

1 pear

2cm/1″ piece of fresh ginger

200ml/7 fl oz Apple Cider Vinegar

175g/6oz sugar

2 tbsp fresh coriander

1 tbsp fresh basil

Peel the peaches by dunking them into a pan of boiling water for 30 seconds then into cold water. The skins should slip off easily. Remove stones and chop.

Chop the peppers and onion and half the strawberries (quarter if very large).

Peel the pear, remove core and chop.

Mince the chillies and garlic.

Pick over the red currants removing stalks.

Put all the fruit and vegetables into a heavy based pan and add the lime juice and zest.

Add the sugar and apple cider vinegar and stir over a low heat until the sugar has completely dissolved.

Raise the temperature to a boil for 5 minutes then lower to a simmer and stir now and ten to make sure it doesn’t stick at the bottom.

Cook for almost an hour, or until it has all reduced to a jammy consistancy and you can drag your wooden spoon through an leave a clear trail on the bottom of the pan.

Chop the basil and coriander and add these just before ladling the relish into sterilised jars and popping on the lids.

Store in a cool dark cupboard and once opened keep in the fridge and use within 2 weeks.

Serve  your summer salsa relish with salads, sandwiches or on top of a baked potato and enjoy a bit of summer magic no matter what the weather.

Karon x

Summer Salsa Relish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserves
Ingredients
  • 4 peaches
  • 1 red pepper
  • 1 yellow pepper
  • ½ red onion
  • 1 small red chilli
  • 1 small green chilli
  • 2 cloves garlic
  • 150g/5oz strawberries
  • 1 lime juice and grated zest
  • 100g/3½ oz red currants
  • 1 pear
  • 2cm/1" piece of fresh ginger
  • 200ml/7 fl oz Apple Cider Vinegar
  • 175g/6oz sugar
  • 2 tbsp fresh coriander
  • 1 tbsp fresh basil
Instructions
  1. Peel the peaches by dunking them into a pan of boiling water for 30 seconds then into cold water. The skins should slip off easily. Remove stones and chop.
  2. Chop the peppers and onion and half the strawberries (quarter if very large).
  3. Peel the pear, remove core and chop.
  4. Mince the chillies and garlic.
  5. Pick over the red currants removing stalks.
  6. Put all the fruit and vegetables into a heavy based pan and add the lime juice and zest.
  7. Add the sugar and apple cider vinegar and stir over a low heat until the sugar has completely dissolved.
  8. Raise the temperature to a boil for 5 minutes then lower to a simmer and stir now and ten to make sure it doesn't stick at the bottom.
  9. Cook for almost an hour, or until it has all reduced to a jammy consistancy and you can drag your wooden spoon through an leave a clear trail on the bottom of the pan.
  10. Chop the basil and coriander and add these just before ladling the relish into sterilised jars and popping on the lids.
  11. Store in a cool dark cupboard and once opened keep in the fridge and use within 2 weeks.

 

 

 

 

Summer Salsa Relish on Punk Domestics

Related posts:

Subscribe to Larder Love email updates and get my FREE eCookbook "Ten Easy Preserves"

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: