Cherry & Basil Salsa

Cooking time
Serves2-4 people
Vegans Gluten-free diets

Salsas aren't just for dunking your nachos in. This fruity cherry version is practically perfect with roast duck and chicken, or try it atop a venison burger for a glamorous barbecue treat.


  • 250g cherries
  • 1 tbsp balsamic vinegar
  • Sea salt
  • Freshly ground pepper
  • 10g basil
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1. Stone the cherries - you can use the tip of your veg peeler to scoop the stones or, or the rounded end of a skewer can also work. If you don't have anything to stone the cherries, halve them and flick the stones out. Roughly chop the cherries.
2. Stir the balsamic vinegar into the cherries. Season with a pinch of salt and pepper. Leave to macerate for 30 mins.
3. Just before serving, tear the basil leaves into small pieces and add them to the cherries.
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