CHERRY SALSA, No-fat, Double-Duty with vegetarian option, Easy-Peasy, wallet-friendly

Turn glorious cherries into a super tasty salsa for cooked meat... 

Ready for a close-up: Cherry Salsa with an Asian Twist 
'Sounds improbable but the cherry & onion blend so well; good with meat'

Salsas are perfect at this time of year with the abundance of wonderful UK fruit and veg begging to be turned into colourful and tasty dishes.

This salsa* unusually uses cherries and is perfect for brightening up leftover cooked chicken or duck, or for poached chicken.  67 has given it an Oriental twist.  A vegetarian version is on offer, too, without the Asian spices, but mixed with cottage or ricotta cheese and spread on flatbread or toast.

Like all salsas, it's pretty easily thrown together.  It will keep well refrigerated for 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid.    

Cost:  £1.50
Makes: 1 1/2 cups, multiplies easily

Ingred:
   1/2 cup cherries, halved, stones removed    
   1/2 cup cherry toms, quartered 
   1/2 cup cucumber, de-seeded &  finely chopped
   2 tbsp red onion or whites of spring onions, finely sliced
   1/2 red chilli, seeds & membrane removed, finely chopped 
   zest & juice of half a lime
   1 tbsp roughly chopped coriander or green of spring onion

   1 tsp reduced salt soy sauce
   1 tsp dry sherry
   1 generous tsp finely grated peeled fresh ginger
   1/4 tsp 5-spice powder

Vegetarian version:
   the Asian spices are optional
   2 tablespoons light veg oil (olive or groundnut) 
   cottage or ricotta cheese
   flatbread, bought or made (15-minute flatbread)

Method:

1. Combine all salsa ingred except Asian spices in a large bowl; take half and roughly process with a blender (or chop further into tiny pieces)
2. Fold processed mix into the salsa ingred
3. Add Asian seasoning if using
4. Refrigerate 30 mins

For vegetarian version:

1. As above, without Asian ingred, but with couple of tablespoons light oil  
2. Spread cottage cheese/ricotta on flatbread or good toast
3. Top with salsa
4. Probably best served with knife & fork 

Tip:  also works well  as a dip for tortilla or pitta chips

Comments:
'The mixture sounds improbable until you try it; the cherry and onion blend so well.  It goes well with cold meat and good bread but would also be good with melon.'  Political Agent 

 * inspired by Food & Wine & Bon Appetite 

                                                           For similar recipes go to Sauces/Dips... 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.