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Summer Salsa Relish

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: preserves
Author: Karon Grieve


  • 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


  • 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.