Super Easy Summer Fruits Salsa Relish

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.

Super Easy Summer Fruits Salsa Relish

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.  The colours alone will cheer your day as you chop and stir and turn bits and pieces into something so tasty and special.

Summer Fruits Salsa Relish

Ingredients;

• 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

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 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.

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

Peppers preserved in oil

Mixed fruit summer preserve

Roasted summer compote

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Finally, if you do try this super easy summer fruits relish recipe, don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone. Want more Larder Love, then follow me on Facebook, Instagram and Pinterest and sign up for my newsletter too.

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

Karon

Use up all the supper berries, fruits and veggies to make this tasty relish for burgers, BBQ, sandwiches and toasties.

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course preserves

Ingredients

 

• ▢ 4 peaches
• ▢ 1 red pepper
• ▢ 1 yellow pepper
• ▢ 1/2 red onion
• ▢ 1 small red chilli
• ▢ 1 small green chilli
• ▢ 2 cloves garlic
• ▢ 150 g/5oz strawberries
• ▢ 1 lime juice and grated zest
• ▢ 100 g/3 1/2 oz red currants
• ▢ 1 pear
• ▢ 2 cm/1" piece of fresh ginger
• ▢ 200 ml/7 fl oz Apple Cider Vinegar
• ▢ 175 g/6oz sugar
• ▢ 2 tbsp fresh coriander
• ▢ 1 tbsp 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.
• Store in a cool dark cupboard and once opened keep in the fridge and use within 4 weeks.

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