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Credit: Eilon Paz
2 red Holland chiles
1 lb. fresh dark pitted cherries
1 cup cilantro leaves
½ cup walnut halves, toasted and roughly chopped
3 tbsp. olive oil
1½ tbsp. pomegranate molasses
1 tbsp. fresh lemon juice
Kosher salt and black pepper, to taste
1. Heat oven broiler to high. Place chiles on a baking sheet; broil, turning as needed, until charred and tender, 4-5 minutes.
2. Transfer to a bowl and cover with plastic wrap; let sit 5 minutes. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl. Add cherries, cilantro, walnuts, oil, molasses, juice, salt, and pepper; toss to combine. Serve chilled or at room temperature.