Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Cherry & Basil Salsa
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 and take your barbecue to the next level.
Ingredients
- 250g cherries
- 1 tbsp balsamic vinegar
- 10g basil
Prep: 15 mins + macerating | Cook: nil
Method
1. Stone the cherries – you can use the tip of your veg peeler to scoop out the stones or gently push a chopstick through the cherry to push the stone out . If you don't have anything to stone the cherries, halve them and flick the stones out. Roughly chop the cherries.
2. Pop the chopped cherries in a mixing bowl. 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 stir them into the cherries. Serve on the side of roast meats, such as duck, chicken or venison, with tortilla chips for scooping, or as part of a summer buffet.
-
£4.95(£1.98 per 100g)
Variety and colour will vary depending on the season. -
-
You'll need to log in to leave a rating & comment