DOUBLE DUTY CHERRY SALSA: budget friendly, fat/dairy/egg free, vegetarian option

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'

Try this twist -- a cherry salsa with Asian seasoning.  It's colourful, tasty and rather sassy.  It is perfect for brightening up cooked chicken or duck, or poached chicken.  

 A vegetarian version is on offer, too - with or without the Asian spices - teamed with cottage or ricotta cheese 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:  £2.50 (7/2022)
Makes: 1.5 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

Asian additions:   
   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 (dairy or vegan)
   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 

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

Tip:

 Also works as a dip for tortilla or pitta chips

 * 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.