The Yellow and the Green
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.
- 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?)
- A little salt
- Chop up the ground cherries, chiles, onion, garlic, and cilentro in a food processor.
- Season with cumin and salt.
- 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.
- You're done. Eat it, can it, or freeze it.