Goes great with almost any meat dish, though I like it best with pork chops
1 pt ground cherries, dehusked and halved
1/2 small onion or shallot, minced
Juice of 1/2 lemon
1 T sugar
1 Jalapeno, seeded and minced (optional)
In a sauce pan, heat a splash of olive oil over medium heat. Add the shallots and jalapeños (if using) and cook until just softened. Add the ground cherries, lemon juice and sugar. Cook until the cherries fall apart and form a sauce. Cook until just thickened. Season to taste with salt and pepper. Place in a small bowl and allow to cool. Serve with any grilled or roasted meat.
Houston Style Green Salsa
- 1 lb fresh tomatillos
- 1 large avocado
- 4 cloves garlic
- 1 small onion, roughly chopped
- 1-2 serrano peppers, seeds removed (or left in!)
- Pinch of cayenne pepper
- Juice of 1 lime
- 1/4 cup cilantro
- Salt, to taste
- 2 tbsp sour cream
- Remove the husks from the tomatillos and drop them whole into a pot of boiling water for 5 minutes to soften them. Using a slotted spoon or tongs, transfer them from the pot to the blender.
- Remove the pit and scoop out the avocado flesh. Add it to the blender along with the garlic, onion, peppers, lime juice, and sour cream.
- Blend until you reach desired consistency.
- Add cilantro, cayenne, and a large pinch of salt, pulsing once or twice to combine.
- Leftovers will keep several days in the fridge. Yields 2 cups.
Salsa Verde
1 pint Tomatillos
1 onion, coarsely chopped
Juice of one lime
1 or 2 Hot Peppers, seeded
2 or 3 Cloves of garlic, chopped Salt to taste
Preheat oven to 400. Dehusk and rinse the tomatillos, cut in half. Place the tomatillos in a baking pan with sides and roast the tomatillos for 15 – 20 minutes (they will release a lot of juice). If you like, you can simultaneously roast the hot peppers in a separate pan.
Place all ingredients in a blender and pulse until they reach your desired consistency. Cool before serving.