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1
Preheat oven to 425.
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2
Combine cherries, tequila, and orange juice in a microwave safe container, microwave on high 3 minutes. Set aside. These need to sit at least an hour, so start early.
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3
Quarter the tomatillos, cut the serrano chiles in half lengthwise, removing seeds and ribs, peel garlic cloves, and cut half of the onion into large wedges.
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4
Toss the tomatillos, chiles, onion, and garlic with oil, spread onto a nonstick baking sheet, and roast about 20 minutes, or until edges have browned lightly.
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5
Meanwhile, finely dice the other half of the onion and the bell pepper. Cut cherry tomatoes in half, and add these to a serving bowl. (The tomatoes were something I added in testing just because they were lying around, and we liked them. If you don't happen to have any, you can leave them out.).
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6
Rinse and drain the black beans, and add to the bowl with the onion and pepper.
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7
Finely chop cilantro and add to bowl.
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8
When the roasted vegetables are done, let them cool, then place in the bowl of a food processor along with a tablespoon or two of the orange juice from soaking the cherries. Pulse a few times until they're chopped up, but still a little chunky. Add to serving bowl.
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9
Drain the cherries, (reserve the juice, mixed with a little club soda, it's a great cocktail.) and add to salsa. Add chili powder, cocoa, salt and pepper. Mix well, and chill for at least an hour. The longer this sits, the better it gets. Serve with your favorite tortilla chips, or on top of fish or chicken.
