Drunken Cherry-Mango Salsa

Ingredients
1 lb Cherries, pitted and roughly chopped
1 Medium to Large Mango, roughly chopped
1 cup red onion, chopped
1 Serrano pepper, finely chopped, divided into 2 equal parts
4 dry red chilies
1/2 tsp Ginger, chopped
30-32 Mint leaves, divided into 2 equal parts
20-25 Cilantro leaves with stems, divided into 2 equal parts
1/2 cup frozen Pineapple
1/4 cup fresh Lime Juice
1/4 cup blanco Tequila
1/4 cup Triple Sec
1 tsp Cherry Bitters
1/4 cup boiling hot Water
Salt to taste


Directions
In a small bowl, bloom dry red chilis by pouring the boiling hot water over the chilis and let it sit for 6-7 minutes
In a blender, add Tequila, Triple Sec, Cherry Bitters, Lime juice, frozen pineapple, ginger, half of serrano pepper, half of cilantro leaves (with stem), 15 mint leaves, bloomed red chilis with water and salt
Blend until smooth
In a large bowl, add in chopped Cherries, Mangos, Onions, remainder of finely chopped mint, cilantro, and serrano pepper
Pour in puree and stir well
Adjust salt and lime juice per taste
Maraschino liqueur can be used in place of Triple Sec