If you haven’t yet been introduced to Ground Cherries, I’m here to encourage you to give them a try. Related to both tomatoes and tomatillos, this tiny yellow fruit has a taste that is both sour and sweet at once. While I don’t eat the husks, I do love the fruit. You can read more about them here.
As much as I enjoy popping handfuls of ground cherries right from the fridge, this week I though I’d try a new way to use them. This recipe for Ground Cherry Salsa comes from Health Starts in the Kitchen and it was a creative way to incorporate our CSA bounty into our culinary rotation. We also could incorporate some other bounty from our share: jalapeño and tomatoes, which I roasted.
The recipe will keep for about a week in the refrigerator.
The recipe for Ground Cherry Salsa is found in the link below and I’ve included the ingredient list below.
Ground Cherry Salsa
- Ground cherries (outer husk removed)
- Red onion
- Roasted fresh tomatoes (the link includes directions for roasting)
- Lime
- Jalapeño
- Cilantro
- Sea Salt
Four Nights A Week 
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