Monday, August 22, 2011

Ground Cherry Salsa

Thank you to CSA member Rebecca for sharing her adaption of the following Cook's Illustrated recipe! She writes, "As long as it adds up to 3 cups, you can vary the proportion of ground cherries and tomatoes."

Ground Cherry Salsa
1 pound ripe ground cherries, halved or smaller (about 2 cups)
½ pound Roma or cherry tomatoes, diced (about 1 cup)
1 large jalapeno, seeds removed and finely minced
½ red onion, minced
1 small clove garlic, minced
¼ cup chopped fresh cilantro leaves
½ teaspoon salt pinch ground pepper
2 to 6 teaspoons lime juice (1 to 2 limes)
sugar to taste (up to 1 teaspoon)

Place chopped tomatoes in a colander and let drain for 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic, and cilantro on top. Shake colander to drain off excess juice; discard juice. Transfer to a bowl and add salt, pepper and 2 teaspoons lime juice. Toss to combine, taste, and add more lime juice and sugar to taste.

This salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar till just before serving.

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