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Exclusive, easy farm stand recipe: fresh ground cherry salsa (with substitutes)

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Ok, ok, I have already told you it’s hard to find ground cherries. Don’t be discouraged. You can substitute fresh or canned tomatoes or tomatillos for the ground cherries in this easy, quick fresh ground cherry salsa recipe. If you don’t like spicy food, you can use a sweet pepper or no peppers instead of jalapenos.

I hope you don’t see this recipe elsewhere in books or online. As far as I know, this one is really an original, my own masterpiece and a big hit with company!

Spicy Ground Cherry Salsa

Need:
food processor
1 pint ground cherries (substitute: tomatoes, tomatillos)
2-3 jalapenos (substitute: sweet pepper, no peppers at all)
2 small cloves garlic
1 small onion
handful of fresh cilantro
tablespoon sea salt
2 tablespoons ground cumin
Juice squeezed from 1/4 lime

Steps:
1) remove ground cherries from their husks and rinse under cool water

2) remove the seeds from the jalapenos

3) cut the onion in half or in quarters

4) put all of the ingredients into a food processor and grind them into a salsa

5) taste, preferably with a tortilla chip, and add more salt, lime or cumin to your liking

Substitutes:
ground cherries => 1 large or 2 small cans of tomatoes
ground cherries => 1 pint tomatillos, you should cut these and cook them down a bit
jalapenos => nothing, you really don’t need them if you don’t like the heat
jalapenos => 1 sweet pepper

When you or your guests aren’t snacking on it, keep the salsa refrigerated.

The beauty of this recipe is how E-A-S-Y it is. Just throw everything into a food processor and serve. Ground cherry salsa chills well. The flavor gets richer and more delicious the next day. It keeps in the fridge for up to a week.

If you’ve been meaning to pick up a new food processor, here’s an option.

As an Amazon Associate, I earn from qualifying purchases. 

Removing the ground cherries from the husks takes 5 minutes, but I tend to do that while I’m watching tv. Then I leave the naked ground cherries in a bag in my fridge.

Using canned tomatoes, I’ve made this recipe in a few minutes with guests standing in my kitchen waiting for appetizers. Maybe it took me five minutes, but that would include running to the garden to get jalapenos and cilantro.

Need some other ideas for things to do with leftover herbs?

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