Fresh Ground Cherry Salsa

October 4, 2008 at 9:46 am 11 comments

Ground cherries

I don’t know about where you are, but here in Pennsylvania, autumn came trouncing in on a very chilly rain and seems to have decided to stay.  Don’t get me wrong, I’m the first person to roll out the welcome mat for sweater-weather and the golden hues of a sun low in the sky.  But this particular autumn isn’t so well behaved so far – it’s cold and rainy and leaves little room for those wonderful culinary creations that shine as bridges between the bounty of summer and the selectiveness of fall. 

Salsa ingredients all fresh and local

I was looking forward to offering up this recipe for bright fresh ground cherry and tomato salsa as a tasty way to take advantage of those last sweet little tomatoes and tomato-counterparts still left on the vine.  But now, with this drastic change in the weather, you may very well be only in the mood for soups and hunks of warm bread, not chilled chunks of vegetables and chips. 

Fresh Ground Cherry Salsa

There’s always still the chance that gorgeous and elusive event we call an Indian summer around here will happen.  I picked up a wooly worm (I don’t know what their propere name is) in my garden yesterday and it had black tips and a brown middle.  According to my oh-so-scientific-farm-kids-lore, that means winter will be harsh at the beginning and end, but mild in the middle.  Perhaps that will apply to this autumn as well.  You know you’re in the midst of an Indian summer when the air stills sings with the buzz of insect wings and the grass is warm and inviting to bare toes, but the sky is crystal blue and the nights require an extra blanket on the bed.   Indian summers are perfect for a sweet tangy salsa like this. 

Tomatoes draining in strainer

There’s another salsa recipe on this site, but, frankly, I was looking for ways to tweak it as I find my salsa is usually a little too juicy.  Turns out the fine folks at America’s Test Kitchen had a handy trick for solving that problem: just let the tomatoes sit in a strainer for awhile to get rid of their excess juice without damaging their succulent flesh.  They are so smart!

Salsa and chips

 I also very much wanted to include the ground cherries that I know you are all dying to know more about.  These funky little fruits were good in Ground Cherry Pie, but they are amazing in Ground Cherry Salsa!  It’s like Mother Nature herself had a hankering for salsa when she dreamed up this fruit’s fresh and slightly sweet tomato-meets-pineapple flavor, which contrasts superbly with the zing of the lime and the heat of the jalapeño.  This recipe makes the best salsa I’ve ever had!  I could not stop eating it, even while I shivered in my wool sweater. 

Taking a bite 

Fresh Ground Cherry Salsa
Adapted from Cook’s Illustrated (America’s Test Kitchen Magazine)

1 lbs of ripe ground cherries, halved (about 2 cups)
½ lb of ripe Roma or cherry tomatoes, diced (about 1 cup)
1 large jalapeno chili, seeded, with the flesh finely minced
½ cup minced red onion
1 small clove garlic, minced
¼ cup chopped fresh cilantro leaves
½ tsp salt
pinch ground pepper
2-6 tsp lime juice (1-2 limes)
Sugar to taste (up to 1 tsp)

Place tomatoes in colander and let drain 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic and cilantro on top. Shake colander to drain off excess juice. Discard. Transfer to large bowl and add salt, pepper and 2 tsp lime juice. Toss to combine. Taste and add minced jalapeno seeds, sugar and lime juice to taste.

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

(makes 4 cups)

A plate fit for a party

About these ads

Entry filed under: Purely Vegetables, Recipes. Tags: , , , , .

dark chocolate rosemary ice cream My List

11 Comments Add your own

  • 1. Danielle  |  October 5, 2008 at 8:55 am

    yum! that looks so good that even i would eat it right now (in very cool, very rainy Norway).

    maybe putting ground cherries in a mango salsa would be good, too, if the two types of sweetness complemented each other. but heck, mangos are only local to about three people living on US soil.

    and definitely not norwegians…i’ve had to give up my local food sensibilities while i’ve been here :(

    Reply
  • 2. Tammy  |  October 6, 2008 at 3:17 pm

    Here in Texas, salsa is a year round thing. This one looks delicious!

    Reply
  • 3. Jennie  |  October 7, 2008 at 8:17 pm

    Danielle – yes, it’s tough to get good local mangos, Norway or Pennsylvania. :) You’re right though – the flavor of mangos would be wonderful with this salsa.

    Tammy – Thanks!

    Reply
  • 4. Andrea  |  October 8, 2008 at 9:15 am

    I wish I’d seen this recipe when I had my stash of ground cherries! It looks so good! Fall hasn’t hit quite as hard here in NYC, but there’s no question that summer is over. Still, I’m all for denying cold weather with a little salsa!

    Reply
  • 5. heather  |  October 9, 2008 at 7:28 pm

    wow! that looks beautiful! the colors are amazing and it looks so tasty! i love the idea of doing a cherry salsa!

    Reply
  • 6. Hillary  |  October 10, 2008 at 3:34 pm

    That salsa is beautiful! Love the different colors and flavors – great idea!

    Reply
  • 7. Alternative Cherries « Straight from the Farm  |  October 16, 2009 at 10:03 pm

    [...] tasty candy-like Physalis pruinosa or ground cherry that I’ve featured in this recipe, and this recipe, and this recipe in the past.  I really love these golden orbs.  I discovered over the summer [...]

    Reply
  • 8. Ground Cherries « Little House on the Great Flats  |  August 31, 2010 at 7:33 pm

    [...] and chutneys and even ground cherry pie, but we have enough already stocked for the coming year.  This recipe looks [...]

    Reply
  • 10. http://breadmancaffe.com  |  May 21, 2014 at 2:43 pm

    Each new age brought the criminal element forward with it.

    Today, lots of websites and blogs bring in
    unheard of income for their owners merely by promoting another’s company on
    their web pages. Efficiency: Many carriers provide multiple receive emails, so your
    fax messages are automatically delivered to whomever you
    intend.

    Reply
  • 11. Summer’s Best: Galettes and Tacos | Small World Supper Club  |  September 1, 2014 at 10:53 am

    […] by Ricotta and Radishes, but we paired them with a husk cherry salsa that was inspired by this one from Straight from the […]

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Add to Google Add to My Yahoo!

All text and photos © 2007-2012 Straight From the Farm. Contact straightfromthefarm (at)gmail(dot)com to ask for permission before reprinting in any format.

Archives

Fill in your email address below to get new posts sent to your inbox so you'll never miss a great recipe!

Join 419 other followers

Favorite Photos

LNF Tags1923

LNF Tags1922 copy

LNF Tags1921

LNF Tags1919

LNF Tags1918

LNF Tags1917

LNF Tags1916

LNF Tags1915

LNF Tags1914

LNF Tags1913

More Photos

My site was nominated for Best Food Blog!

CookEatShare Featured Author
view my recipes
CookEatShare Featured Author

The Foodie Blog Roll


Follow

Get every new post delivered to your Inbox.

Join 419 other followers

%d bloggers like this: