Matt’s Cherry salsa recipe
450g cherries (stoned and coarsely shopped)
1 fresh chilli finely chopped
1 red onion finely chopped
1 tomato chopped
1 small yellow pepper chopped
7g coriander finely chopped
¼ tsp salt
1 tbsp raspberry vinegar
1 tbsp apple juice
1 tsp honey
1 tbsp cold pressed rape seed oil
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.
Goes very well with rich meats (venison, pigeon or duck) but equally well with lamb burgers!