The Yellow and the Green

The Yellow and the Green

Ingredients
  • 3 cups ground cherries
  • 2 cups chopped green chiles
  • 1 cup chopped onion
  • A couple of cloves of garlic
  • Cilentro (coriander to you Norwegians, but what would you do with salsa, anyway?)
  • Cumin
  • A little salt
  • Oil
This is a salsa using ground cherries, native fruits of the nightshade family commonly raised in gardens of the northern plains and used as a fruit substitute. Because of their similarity to tomatillas, I hit on the idea of using them in a salsa. (This was in a year when we also had surpluses of chiles, onions, and garlic from the garden.) This salsa is a little sweet and not at all acidic. The yellow ground cherries are a lot like yellow tomatoes.
  1. Chop up the ground cherries, chiles, onion, garlic, and cilentro in a food processor.

  2. Season with cumin and salt.

  3. Heat a little oil in a pan, add the mixture of ingredients, heat the mix to boiling, and then remove it from the heat--you just want to get the flavors to mingle.

  4. You're done. Eat it, can it, or freeze it.