Ground Cherry Salsa

September 13, 2016

Ground Cherry Salsa

(as originally seen on




about 3/4 cup ground cherries (physalis)

half (about 1/3 cup) small red onion, finely chopped

a bunch (about 1/2 cup) finely chopped cilantro

1/2 fresh hot portugal pepper, minced (include seed for extra kick!)

juice of half lime

pinch of salt

1 tbsp extra virgin olive oil




Remove husk from ground cherries and rinse well. Cut into quarters and place in a small bowl. Add onion, cilantro and chili. Season with lime juice, oil and salt to taste. Stir to combine. Let sit in the refrigerator for a few hours before serving to let the flavors combine. Store in the fridge for up to 3 days.

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