Hello, I’m Candice

Welcome to my blog. I am a traveler, eater, food creator, and professional Chef.

Cherry Guajillo Salsa

Cherry Guajillo Salsa

Did you take a moment to enjoy the stone fruits of Summer? I was inspired to mark the close of the short but sweet Cherry season by adding a little heat. Inspired by the plum sauce served with Peking Duck, the base for this recipe comes from Mexican style Guajillo salsa. Going along with the theme of my inspiration, I serve this salsa with crispy Duck Tacos and a side of velvety black beans. If you’re feeling adventurous you could also use this as the base for a dessert, maybe a sweet and spicy cheesecake?

Cherry Guajillo Salsa


  • 6 Guajillo Chilies, dried

  • 8 Chile de Arbol Chilies, dried

  • 4 Garlic cloves

  • 1 White Onion, rough chopped

  • 2 Cups fresh Cherries, pitted

  • 2 Tb Apple Cider Vinegar

  • 1/4 Cup Vegetable Oil, divided

  • Salt to taste



  1. In a saucepan add Chilies and enough water to cover them in the pan. Bring water to a boil, once at a boil remove from heat and allow to sit for 10-15 minutes. After 15 minutes, drain and cool the Chilies. Once cool, using gloves, deseed and destem the Chilies. Set aside Chilies.

  2. In a pan, over medium high heat, heat 1/2 of the oil. Add Onions, and Cherries. Saute until fragrant onions begin to brown, then add Garlic and saute for 30-45 seconds more.

  3. In a blender or food processor add Chilies, Onions, Cherries, Garlic, remaining oil, Apple Cider Vinegar, and salt to taste. Puree until smooth, adjust seasoning as needed.

  4. Serve at room temperature.

Quick Sofrito

Quick Sofrito

Pickled Green Banana Salad (Guineitos en Escabeche)

Pickled Green Banana Salad (Guineitos en Escabeche)