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Ok, ok, I have already told you it’s hard to find ground cherries. Don’t be discouraged. You can substitute fresh or canned tomatoes or tomatillos for the ground cherries in this easy, quick fresh ground cherry salsa recipe. If you don’t like spicy food, you can use a sweet pepper or no peppers instead of jalapenos.
I hope you don’t see this recipe elsewhere in books or online. As far as I know, this one is really an original, my own masterpiece and a big hit with company!
Spicy Ground Cherry Salsa
1 pint ground cherries (substitute: tomatoes, tomatillos)
2-3 jalapenos (substitute: sweet pepper, no peppers at all)
2 small cloves garlic
1 small onion
handful of fresh cilantro
tablespoon sea salt
2 tablespoons ground cumin
Juice squeezed from 1/4 lime
1) remove ground cherries from their husks and rinse under cool water
2) remove the seeds from the jalapenos
3) cut the onion in half or in quarters
4) put all of the ingredients into a food processor and grind them into a salsa
5) taste, preferably with a tortilla chip, and add more salt, lime or cumin to your liking
ground cherries => 1 large or 2 small cans of tomatoes
ground cherries => 1 pint tomatillos, you should cut these and cook them down a bit
jalapenos => nothing, you really don’t need them if you don’t like the heat
jalapenos => 1 sweet pepper
When you or your guests aren’t snacking on it, keep the salsa refrigerated.
The beauty of this recipe is how E-A-S-Y it is. Just throw everything into a food processor and serve. Ground cherry salsa chills well. The flavor gets richer and more delicious the next day. It keeps in the fridge for up to a week.
If you’ve been meaning to pick up a new food processor, here’s an option.
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Removing the ground cherries from the husks takes 5 minutes, but I tend to do that while I’m watching tv. Then I leave the naked ground cherries in a bag in my fridge.
Using canned tomatoes, I’ve made this recipe in a few minutes with guests standing in my kitchen waiting for appetizers. Maybe it took me five minutes, but that would include running to the garden to get jalapenos and cilantro.
Need some other ideas for things to do with leftover herbs?
8 thoughts on “Exclusive, easy farm stand recipe: fresh ground cherry salsa (with substitutes)”
[…] If you do happen to get your hands on some mildly sweet ground cherries, try my original recipe for fresh ground cherry salsa! […]
Normally if the recipe starts with spicy and I see jalapeno or hot spicies, I delete it right away. Thankfully I didn’t, please when you list a recipe you can add optional ingredients next to the hot ones that are not hot. Just an FYI. Thanks, Gloria
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[…] Not everyone can take on my #2 choice. In fact, I used to be one of those people who avoided spicy foods. Until…my second pregnancy, when I craved spicy food every day. It is funny how our tolerance for hot stuff ebbs and flows during our lifetimes. Now, the see-through compartments in my fridge look a little like this basket, full of different kinds of hot peppers for my morning omelets and homemade salsas. […]
[…] berry-like relatives of tomatillos. You can peel back the delicate husk and eat them like grapes. Make a salsa, add them to salads (fruit or veggie-based salads). Basically, anything you can do with a tomato, […]
Your blog is very nice 🙂 Lovely :))
Thank you! Yours too. Reminds me of stuff my Babci used to cook but fancier! Love farmers cheese and stewed prunes.
[…] Ground cherry salsa (with substitutes) […]