Don’t let a minute of summer sunshine go to waste. Grab those fruits, make this super easy summer fruits salsa relish and hang on to the taste of summer all winter long.
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.
So it’s time to bottle up some of that summer sunshine in my Summer Fruits Relish to enjoy later on when the weather isn’t so good.
The end of summer means using up all the glorious 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.
Grab those fruity bargains!
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 when making this amazing summer fruits relish. The colours alone will cheer your day as you chop and stir and turn bits and pieces into something so tasty and special.
Ingredients for summer fruits 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
How to make this relish
- 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 consistency 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.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How long will this summer relish keep?
Store in a cool dark cupboard for up to a year and once opened keep in the fridge and use within a month.
How to serve summer fruits relish
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. This is great with BBQ meats or burgers. Serve it with cold meats too and with a cheeseboard.
You can also thin it out a little with water and use as a glaze on a baked gammon joint.
Looking for more great ways to save your summer fruits and veggies? Then check out these recipes before you go;
Sweet and savoury strawberry and raspberry relish
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.
PS – For more easy store cupboard basics check out my 50 Easy Homemade Pantry Staples post. It’s so easy and fun to make your own store cupboard basics and saves money too.
Super Easy Summer Fruits Relish
Ingredients
- 4 peaches
- 1 red pepper
- 1 yellow pepper
- 1/2 red onion
- 1 red chilli small
- 1 green chilli small
- 2 garlic cloves garlic
- 150 g strawberries
- 1 lime juice and zest
- 100 g red currants
- 1 pear
- 1 tbsp ginger fresh ginger grated
- 200 ml Apple Cider Vinegar
- 175 g sugar
- 2 tbsp coriander fresh coriander
- 1 tbsp basil fresh basil
Instructions
- 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.
My family and I grow some of the hottest chili in the world as part of our homestead’s business efforts, so they are always on hand either fresh or dried. Did not think the would go well in a fruit salsa, but was very surprised. I can not say I followed your recipes to the letter, but came fairly close. The mixture of heat and sweet was wonderful.
Glad you liked the recipe.
K x
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Hi Karon
Please could you tell me roughly how much relish this recipe makes? I’m new to all this make your own 🙂 I have 200g jars.
Thank you x
Hi Claire
I think aI hot about 2 x 200g jars but honestly my memory ain’t what it used to be…..
K x