Planning a BBQ this weekend? Think about adding this to your feast….
Easy Blackcurrant Salsa
Heat approximately two cups of blackcurrants (fresh or frozen) in a small amount of white vinegar (or lemon juice and wine). Stir in 4 teaspoons of castor sugar, salt & pepper, and half a cup of diced red or spring onion. Cool, and stir in half a cup of shredded mint leaves.
Remember you can use this health giving fruit in smoothies, muffins, cakes, desserts, jams, drinks, porridge and almost anything you can think of!
Beetroot, Apple and Blackcurrant Salsa by Steve Richards of The Jester House
In a bowl mix:
250g peeled and grated beetroot
200g unpeeled and grated apple
4 cloves garlic finely chopped
1/2 cup blackcurrants
season to taste with
2Tblsp balsamic vinegar
1/4 cup (60ml) olive oil
salt and ground pepper
Optional – chilli paste or flakes
Leave for at least 1 hour for flavours to amalgamate
Will keep covered in the fridge for 3-4 days.
Lovely with quiche, as a side salad or with cold meat.