This summer salsa recipe combines sweet and spicy flavours and is the perfect accompaniment to cooked meats. It works particularly well with rich meats like duck or venison, but is also great with lamb burgers.
For the salsa base
stoned and coarsley chopped
Fresh chilli 1,
Red onion 1,
Small yellow pepper 1,
Coriander 1 handful,
For the dressing
salt 1/4 tsp
Raspberry vinegar 1 tbsp
Apple juice 1 tbsp
Honey 1 tsp
Cold pressed rape seed oil 1 tbsp
Mix together cherries, chillies, tomato, red onion, yellow pepper and coriander in a large mixing bowl.
In a separate jar, mix the dressing ingredients together and shake well.
Pour the dressing over the ingredients in the bowl and mix gently.
Take the mixed ingredients and place in a jar/bowl to stand at room temperature for 3 hours and then serve.