SUMMER SALSA RELISH

Don’t let a minute of summer sunshine go to waste. Grab those fruits, make Summer Salsa Relish and hang on to the taste of summer all winter long.

Summer 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 Salsa 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 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.

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

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.

Print Recipe

Summer Salsa Relish

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: preserves

Author: Karon Grieve

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 2 weeks.

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