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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

Ingredients:

  • 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

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Instructions:

  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.

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