Matt Baker’s cherry salsa recipe

Matt’s Cherry salsa recipe

Ingredients

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

Dressing

¼ tsp salt

1 tbsp raspberry vinegar

1 tbsp apple juice

1 tsp honey

1 tbsp cold pressed rape seed oil

Method

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!