Ready for a close-up: Cherry Salsa with an Asian Twist
'Sounds improbable but the cherry & onion blend so well; it's good with meat'
Apparently, it's going to get more difficult to find ready-made sandwiches in the shops due to rising prices for ingredients as well as difficulties in finding staff.
But sandwiches are so easy to make yourself.
A well-made sandwich with a generous and/or snazzy selection of ingredients becomes much more than a snack, if not quite a meal. And as the cost of living crisis bites, you can't do much better than that.
This recipe is presented in two-ways:
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| Toast Topper & Carb-free Duck Rolls: Both should probably be eaten with a knife and fork! |
(1) an open-faced toast topper, 1 not 2 slices bread. (But traditional 2-slice sandwiches will be fine.) Just buy the best bread/rolls you can to show off this colourful tasty topping at its best. Supermarket sourdough, the budget verion of proper artisan loaves, works well.
(2) a bread-free Duck/Chicken Salsa Roll. Carnivore tasters loved the vegetarian topper combined with leftover poultry; the two together amped up flavours.
Like all salsas, Exotic Cherry Salsa is easily thrown together.
It will keep well in the fridge 4 days; if transporting to a picnic or barbecue, pop it in a large cooled jar with a tight fitting lid lined with a couple of layers of cling film.
Cost: £3.50'ish, depending on bread/lettuce choices (7/2025)
Makes: 1.5 cups, multiplies easily
Ingred:
Cost: £3.50'ish, depending on bread/lettuce choices (7/2025)
Makes: 1.5 cups, multiplies easily
Ingred:
Salsa:
1/2 cup cherries, halved, stones removed (if large, quarter cherries)
1/2 cup cherry toms, halved
1/2 cup cucumber, de-seeded & chopped in the same size as cherries
2 tbsp finely chopped red onion, or white of spring onion, pickled 10 mins in 1 tbsp vinegar, large pinch of salt & large pinch sugar
1 med red chilli, seeds & membrane removed, finely chopped (you really do need a good amount of chilli) OR 1/4 tsp or more chilli flakes to taste
zest & juice of half a lime
1 tbsp finely sliced green of spring onion
1/2 cup cherries, halved, stones removed (if large, quarter cherries)
1/2 cup cherry toms, halved
1/2 cup cucumber, de-seeded & chopped in the same size as cherries
2 tbsp finely chopped red onion, or white of spring onion, pickled 10 mins in 1 tbsp vinegar, large pinch of salt & large pinch sugar
1 med red chilli, seeds & membrane removed, finely chopped (you really do need a good amount of chilli) OR 1/4 tsp or more chilli flakes to taste
zest & juice of half a lime
1 tbsp finely sliced green of spring onion
Asian additions: (optional but recommended, esp for carnivores)
1 tsp reduced-salt soy sauce
1 tsp dry sherry
1 generous tsp finely grated peeled fresh ginger
1/4 tsp 5-spice powder (opt)
1 tsp dry sherry
1 generous tsp finely grated peeled fresh ginger
1/4 tsp 5-spice powder (opt)
For duck rolls: leaves of firm lettuce like Gems, washed and dried thoroughly (photo shows soft lettuce but something crisper holds the shape better; try also romaine or iceberg)
Vegetarian open faced sandwich:
1-2 tablespoons light veg oil (olive or groundnut)
100gm/3.5oz plain cream cheese (dairy or vegan) OR for the frugal, cottage cheese pureed until smooth & seasoned
good seeded wholemeal bread, toasted, OR flatbread, bought or home-made (15-minute flatbread)
Method:
100gm/3.5oz plain cream cheese (dairy or vegan) OR for the frugal, cottage cheese pureed until smooth & seasoned
good seeded wholemeal bread, toasted, OR flatbread, bought or home-made (15-minute flatbread)
Method:
