1 lbs. 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)
Place tomatoes in colander and allow to drain 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic and cilantro on top. Shake colander over sink to remove excess juice.
Transfer to large bowl and add salt, pepper and 2 teaspoons 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)