Just look at the colours of this amazingly simple blackcurrant and mint salsa. Honestly it tastes just as colourful as it looks. With just a few simple ingredients this salsa really packs a punch of flavour.
Yes I still have blackcurrants to use up in the garden. So here is my recipe for a simple blackcurrant salsa which makes a nice change from the usual tomato salsa. The rich mixture of sweetness and tartness of the blackcurrants really lends itself to a salsa.
Mixing really well with the savoury onions and taking what is normally seen as a sweet fruit for preserving into a different place on your dining table.
Blackcurrants are healthy little beasties. Remember all those TV ads for Ribena and how good it is for you? Well blackcurrants really are packed with vitamins so this is a healthy wee recipe.
If you can forget the calories you’re scoffing down with the crisps or crackers and possibly glass in your hand then you’re on to a winner.
How to make this simple salsa
There is very little to this recipe but you will want to heat the blackcurrants with the sugar and cider vinegar for a few minutes to break them down a little and press with the back of a wooden spoon. Remember to save some nice whole blackcurrants to add on top of the salsa for decoration, ditto the mint, keep a leaf or two as a finishing touch.
How to serve this blackcurrant salsa
This super simple blackcurrant and mint salsa goes perfectly with BBQ meats, sausages and burgers. Or serve it alongside smoked salmon and it is truly amazing with a venison burger!. It’s great just as a party dip too with chips/crisps or crackers. Add it to your cheeseboard too.
Here are some other salsa and dip recipes you might like to try;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Simple blackcurrant and mint salsa
- 150 g blackcurrants
- 1 tsp sugar
- 2 tsp cider vinegar
- 3 tomatoes small tomatoes peeled and deseeded and chopped
- 3 spring onions finely chopped
- 2 tbsp mint fresh mint chopped
- Heat the blackcurrants, sugar and cider vinegar in a small pan for 5 minutes to break down the fruit a little and press with the back of a wooden spoon as well
- Let them cool completely in a bowl and add the other ingredients
- Chill in fridge for 30 mins to allow flavours to develop
- Serve with a few whole blackcurrants a whole or torn mint leaves on top