Posted: December 23, 2009 in anti-inflammatory, antioxidant, berries, Blackcurrant, Blackcurrants, Food, Health, Recipe, recipes, Salsa Recipe

Blackcurrants and tomatoes go incredibly well together; especially with some mint thrown in with this recipe:
this is perfect as a vegetarian salad but comes into its own when served with any grilled meats or
cold meats: especially lamb or smoked chicken. Make the day before and the flavours get better as it sits!
This is a recipe shared with us by Sophie Grigson; one of the UK’s top media celebrity chefs.

You need:

Ø 200g Sujon frozen Blackcurrants
Ø 400g tomatoes
Ø 4 teaspoons caster sugar
Ø 1 Tablespoon white wine vinegar (lemon juice or Sauvignon Blanc will do if no vinegar on hand)
Ø Small handful finely shredded mint leaves
Ø 4 spring onions
Ø Salt and pepper to taste (say half teaspoon of each)

What to do:

1. Heat Blackcurrants in pot with sugar and vinegar until sugar melted and juices starting to flow from the Blackcurrants.
2. Take off heat and pour into salad bowl (when cooled).
3. Add all other ingredients and stir gently together.
4. Leave sit for at least 30 minutes.
5. Go for it!


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