Recently, we had some work done in the garden by one of our local landscape specialists. On occasion in the past, we’ve called him in when we need heavy work done like repointing the stone boundary walls, trimming the (massive) mature trees, or replacing a gate. He’s become someone we can rely on and the jobs usually end in a little friendly natter. So, after finishing the job the other day, he and I were looking over my fruit shrubs, swapping recipes for this and that.
“They’re like little red bombs of flavour,” he said, pointing to clusters of red fruit. “Pop them in and they burst in your mouth.”
Not exactly how I would describe red currants, but in a way, he’s spot on in his description. His parting words of wisdom were a vague recipe for a red currant chutney, giving me the idea for this fresh chutney/relish type of condiment. I thought it a good trade for the pot containing a young loganberry plant he left with.
Red Currant Salsa
Based on a fresh Mexican salsa, Pico de Gallo, using a very British ingredient – red currants. Very easy to assemble and no cooking involved!
- 100g (approximately 1 cup) red currants
- 1 fresh green chilli, preferably a jalepeño
- 1 lime
- 1 small shallot
- 1 Tablespoon honey
- Sea salt to taste
Clean and de-stem the red currants. Crush/chop lightly, leaving some whole. Put currants into a bowl with the juice from the lime and the honey. De-seed and finely chop the green chilli pepper. Finely chip the shallot. Add both of these to the bowl and taste, adjusting with a pinch or two of salt. Let the mixture sit (covered) at room temperature for several hours before using.
Absolutely fabulous with grilled pork. If there is any left over, cover and refrigerate. Use within 2 days.
Not sure I have ever seen currants for sale in our shops, but that looks like a delicious recipe. And best of all, simple and easy.
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At Christmas Mary, even Coles has red currants in stock!
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Thanks, Sandra. I will have to bookmark that recipe, it sounds delicious.
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The colours are also perfect for Christmas – as Sandra says they are available in Oz during your summer. It would be fab with anything barbecued. We had it with grilled pork fajitas. Yum!
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Wow, how tasty it must be. 😛
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Very! I am so glad I have red currant bushes in the garden. Made red currant jelly, too.
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This looks lovely, sharp, astringent, fruity and hot! I can imagine that it was delicious with pork. Don’t you love it when tradesmen go the extra mile for you..
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We have a few such reliable tradesmen, but our landscape gardener is the only one who cooks! I was surprised at how well the flavours came together in this salsa. You hit the nail on the head – sharp, astringent, fruity and hot! Pretty colours, too.
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The birds ate all our redcurrants this year (again)… wishing I’d managed to save some from them now – the flavours in your salsa sound so fresh and tasty.
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That’s so sad that the birds got to your red currants first! Well, maybe next year. The salsa was fabulous and will be going on the list of “to do again” recipes.
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Makes my mouth water and the last photo of the detritus is great.
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The detritus just looked so photogenic sitting there in a pile. Plus, I forgot to take photos of the salsa in progress! If you can get red currants (your summer?), it is really worth doing.
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Red currant salsa sounds so refreshing and flavorful. I need to plant my own currants so I can make this. They don’t sell fresh currants here in the stores. I did taste fresh ones many years ago, can’t remember from where, and can’t remember exactly how they tasted! 🙂
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I remember when we lived in the US that we could only get red currants from friends who grew them or occasionally at farmers’ markets. It’s a shame since they are fabulous, although tart, fruit. They are used quite a lot in summer desserts here and then there is the red currant jelly to be made. They were perfect in this adaptation of Pico de Gallo.
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Mmmm…that takes me back, my Mum always loved red currants, whenever we went soft fruit picking that’s what she always went for 🙂
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Your Mum (obviously!) has good taste. The salsa was fab and I will definitely be making it again next year. I’ve already made jelly with the rest of the harvest!
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Gosh does this look good. So vibrant! How nice to have these currants in your yard. Just yesterday I saw red currants at my farmers market. I’d love to prepare this dish for friends one evening. Thanks for sharing.
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I’m glad you were able to find fresh red currants. I remember from my time in the upper mid-west that they were rather a rare find. Luckily, I had a friend who grew them. And, now I grow my own. The salsa was very, very good. It surprised me how well the flavours combined. Hope you enjoy it.
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I adore red currants! They sour but yet delicious!
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Yes they are – which makes them perfect for this sort of salsa. I was so glad that I planted the bushes a few years ago.
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I still have currants on my bushes – must pick some and try this.
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I promise it is GOOD!
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This looks so good! Would enjoy trying it if I can find some currents. Womenlivinglifeafter50.com
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It was scrumptious! Definitely worth trying to track down some red currants.
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Love red currants… In both sweet and savoury way! I have some at home, not my own of course 😉 i save this idea! …last year i used them for a savoury and tart sauce i used with salmon, i loved it! This sound great too!
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This would be lovely with salmon!
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I have bought these before and struggled with what to do with them. If I see them for sale again I will try this recipe.
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They also make a fantastic jelly. Red currant jelly is often used as a glaze for meats. But, if you have fresh berries, this is a fabulous salsa.
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[…] looking forward, also, to making my red currant salsa to go with those fajita wraps. I made this salsa last year based on the classic Latin American […]
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