Cherry salsa: Difference between revisions
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This tangy [[salsa]] goes perfectly with [[pork]] and [[duck]] dishes such as [[duck fajitas]]. | This tangy [[salsa]] goes perfectly with [[pork]] and [[duck]] dishes such as [[duck fajitas]]. | ||
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[[Category:Fruit recipes]] | [[Category:Fruit recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 17:08, 18 March 2014
| Cherry salsa | |
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| Servings: | Serves 4 |
| Ready in: | 35 minutes incl. time to cool |
| Prep. time: | 5 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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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!
Ingredients
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
- Add the oil to a pan and fry the onions and garlic until the onions are translucent and soft
- Add the chili and stir fry for a minute
- Add the sherry and cook until reduced by a half or more
- Tip in the cherries and cook for 4 minutes
- If using jaggery it helps to `powder' it first by bashing with the blunt end of a rolling pin
- 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
- Allow to cool
Serving suggestions
Great with duck fajitas