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Drunken Cherry-Mango Salsa


  • 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


  • 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

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