Sauces, conserves & preserves
Pickled squash salsa
A salsa designed to use our pickled squash recipe. Perfect for that autumnal point where the last of the tomatoes meet the first of the squash. The raisins add a little extra sweetness and give it a slightly Sicilian feel, you could add some toasted pine nuts if you wanted to take it further. Perfect as a condiment or for adding to all manner of sandwiches and wraps.
Cook's notes
You can adjust the chillies to your liking, if you want some more oomph, keep the seeds in when you chop them.
Ingredients
- 25g raisins, soaked in hot water for 10 mins
- 150g pickled squash, finely chopped, plus some pickling liquid (see intro for recipe link)
- 1 red chilli, finely chopped
- ½ red onion, finely diced
- small bunch of parsley, finely chopped
- 200g tomatoes, roughly chopped
- salt
- olive oil
Method
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Step 1
Drain the water away from the raisins and add them to a mixing bowl along with all the other ingredients.
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Step 2
Add a tablespoon of pickling liquid from the squash and about 2 tablespoons of olive oil. Season with salt and mix well. Taste and tweak with more salt and/or pickling liquid to taste.
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Step 3
Covered, it will keep well in the fridge for 3-4 days.