Cherry salsa

This tangy salsa goes perfectly with pork and duck dishes such as duck fajitas.

It's also a great way to get your wok bright and shiny again!

Cherry salsa

Servings:	Serves 4
Calories per serving:	161
Ready in:	25 minutes incl. time to cool
Prep. time:	5 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review Great with pork and lamb 5/5 I made this and tried it with pork first, then lamb. It cuts through the fattiness of lamb really well. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 1 small red chili, deseeded and chopped finely
• 125 g (4½ oz) demerara sugar or jaggery
• 30 ml (1fl oz) Dry sherry
• 450 g (1 lb) cherries, de-stoned
• 100 ml (3½ fl oz) sherry vinegar
• Sea salt and freshly ground black pepper
• 1 tablespoon olive oil

Method

1. Add the oil to a pan and fry the onions and garlic until the onions are translucent and soft
2. Add the chili and stir fry for a minute
3. Add the sherry and cook until reduced by a half or more
4. Tip in the cherries and cook for 4 minutes
5. If using jaggery it helps to `powder' it first by bashing with the blunt end of a rolling pin
6. Add the sherry vinegar and sugar and bring to the boil, turn down a little and keep it bubbling for 10 minutes or until the cherries soften
7. Allow to cool

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  right

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  The ingredients

Serving suggestions

Great with duck fajitas

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