Cherry salsa: Difference between revisions
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'''<span class="reviewTitle">Great with pork and lamb</span>''' | '''<span class="reviewTitle">Great with pork and lamb</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">I made this and tried it with pork first, then lamb. It cuts through the fattiness of lamb really well.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
<span class="reviewDesc">I made this and tried it with pork first, then lamb. It cuts through the fattiness of lamb really well.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
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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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| Allow to cool | | Allow to cool | ||
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Image:Cherry salsa bubbling.jpg|thumb|300px|right | |||
Image:Cherry salsa ingredients.jpg|thumb|300px|right|The ingredients | |||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Revision as of 16:56, 14 November 2020
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
| 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 |
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
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
-
right
-
The ingredients
Serving suggestions
Great with duck fajitas
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