INGREDIENTS:
1 lb. of ripe ground cherries, halved (about 2 cups)
1/2 lb. of ripe dry farmed tomatoes or cherry tomatoes, diced (about 1 cup)
1 large jalapeno chili, seeded, finely minced
1/2 cup minced red onion
1 small clove garlic, minced
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
Pinch of ground pepper
2 – 6 teaspoons lime juice (1-2 limes)
Sugar to taste (up to 1 teaspoon)
METHOD:
Place tomatoes in a colander and allow to drain for 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic, and cilantro on top. Shake the colander over the sink to remove excess juice.
Transfer to a large bowl and add salt, pepper, and 2 teaspoons of lime juice. Toss to combine. Taste and add minced jalapeno seeds, sugar, and more lime juice to taste.
YIELD: 4 cups
SOURCE: Adapted from Cook’s Illustrated (America’s Test Kitchen Magazine)
