Cherry Salsa is a modern Fusion recipe for a classic mix of onion, chilli, sherry, cherries, sugar and sherry vinegar with coriander root that's served as a salsa or condiment. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Cherry Salsa.
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With its mix of European and Asian flavours this salsa makes an excellent accompaniment for waterfowl and game birds such as grouse, pigeon and pheasant.
Ingredients:
1 tbsp oil
1 red onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, finely chopped
30ml sweet sherry
450g cherries, stoned
125g demerara sugar
100ml sherry vinegar
salt and freshly-ground black pepper, to taste
1 tbsp chopped coriander root
Method:
Heat the oil in a pan, add the onion, chilli and garlic then fry until soft, but not coloured (abut 4 minutes). Stir in the sherry, bring to a simmer and cook until the volume has reduced by 2/3.
Now add the cherries and cook for a further 3 minutes, or until softened. Stir in the sugar and vinegar at this point then bring the mixture to a boil. Reduce to a simmer and cook gently for 10 minutes. Adjust the seasonings to taste then stir in the coriander root.
Take off the heat, allow to cool then spoon into a serving bowl.
