#ground cherry
Soothing summer weave outfit, featuring a beautiful himawari (sunflower) obi, paired with a kimono depicting hoozuki (physalls/ground cherry) over namimaru (round waves) ground.
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Ground cherries (i.e., husk cherries), or as they’re known in Spanish, coztomates, are a close relative to tomatillos, the main ingredient in salsa verde. They have a similar flavor, too, except they are considerably sweeter. Because of their diminutive size we use them whole (we char tomatillos and use only their insides) in salsa. Our Salsa de Coztomate recipe is simple, allowing the fruit’s unique flavor to shine.
• 1 pint ground cherries, husked and washed
• 1 jalapeño
• 1 tablespoon minced cilantro
• 1 garlic clove
• 1 teaspoon salt
• 1 tablespoon lime juice
• ½ teaspoon freshly ground black pepper
Completely char the jalapeño (we roast ours over an open burner) and immediately put it under cool running water and work off the blackened skin and remove the seeds with your fingers.
Combine the jalapeño and remaining ingredients in a molcajete, food processor or blender and pulse until smooth. Add more salt and/or lime juice to taste.
