Cherry Ancho Cocoa Nib Salsa


1 ounce Ancho Chile Powder
1 Chile de Arbol
1/2 Cup cherries, pitted
1 Cup cherry juice
1 Cup water
1/3 Cup brown sugar
1/8 tsp Ground Allspice
1 Tbsp Cacao Nibs
Smoked Sea Salt


In as cast iron pan, over medium heat, toast the ancho chile and the Chile de Arbol for 1 minute. Transfer toasted chiles to a medium saucepan.

Add 1/2 Cup cherries, cherry juice, water, 1/3 Cup brown sugar, the allspice and 1 Tbsp cacao nibs. Cook over medium heat for 10 minutes, or until the liquid has reduced to 1 Cup.

Allow mixture to cool a little (so it won’t explode the lid off the blender!), and transfer to a blender. Puree mixture in the blender and strain into a mixing bowl.

In a nonstick pan, place 4 Cups cherries, 2 Tbsp brown sugar, and smoked salt. Saute for 2 minutes to let the juice release. Remove the fruit from heat and add the puree to the mixture. Reduce the liquid and then add to the fruit. Add 2 Tbsp cacao nibs to finish.

Yields about 3 Cups