Green Physalis Sauce
4 servings
10 minutes
Green sauce made from physalis is a bright and aromatic sauce with a slight tang and spicy flavor. Physalis, known for its refreshing fruity notes, pairs wonderfully with the heat of jalapeño, garlic, and onion, creating a rich bouquet of flavors. The addition of cilantro adds freshness and herbal depth to the sauce. This sauce can be considered a variation of traditional Latin American salsas but with a European twist. It is perfect for serving with meat, fish, vegetables or as a dip for snacks. Its delicate consistency with large chunks makes it not only tasty but also texturally interesting. Green sauce from physalis is an excellent way to unveil the exotic taste of this unusual fruit.
1
Place the physalis, garlic, onion, and jalapeño in a 4-liter pot, cover with water by 3 cm. Bring to a boil and cook for about 5 minutes until almost tender. Drain, reserving 1 cup of the water used to cook the physalis.
- Cape gooseberry (physalis): 120 g
- Garlic: 4 cloves
- Onion: 2 heads
- Jalapeno pepper: 2 pieces
2
Transfer to a blender, pour in 1 cup of the water used to cook the physalis, add sugar, cilantro, salt, and pepper; blend until a sauce with chunky bits forms. Transfer to a bowl and serve without heating.
- Sugar: 1 teaspoon
- Cilantro: 1 bunch
- Coarse salt: to taste
- Ground black pepper: to taste
