Ground Cherry Jalapeño Hot Sauce
And the Ground Cherry recipes just keep on coming! This Ground Cherry Jalapeño Hot Sauce is simply delicious and so very easy to make.
New to Ground Cherries? Never tried them or perhaps never even heard of them? No worries! READ THIS post where I spill the cherries… er… beans. (otherwise know as cape gooseberries, husk cherries that grow similarly to tomatillos but taste like a tart pineapple-tomato cousin; who grow like berries but in a papery husk lantern either you can grow them at home or find them at your local farmer’s market)
Most often they are used to make a pint jar ground cherry jam or you can bake them into a sweet treat like a ground cherry pie, but I’m going to teach you another delicious and more savory recipe (you might have already tried my Ground Cherry Salsa Recipe (using roasted cherry tomato with physalis pruinosa) that broke the internet last year!?!)
If you’ve had a ground cherry then you already know how well their sweet pineapple-tomato flavor would marry in a jalapeño hot sauce. Perfect on tacos or even a hot dog!
My favorite ways to enjoy it is drizzled over cream cheese and served with crackers as an appetizer – like you’d use a hot pepper jelly or blended in with some mayo to make a sweet/creamy/spicy salad dressing!
Now I’m going to have to go make another salad…
Here are more Ground Cherry Recipes you might enjoy:
Ingredients
- 2 cups Ground Cherries husks removed
- 1.5 cups organic distilled white vinegar
- 2 large jalapeno peppers sliced
- 1/4 teaspoon Sea Salt
- 1/4 cup Honey
Instructions
- Combine all ingredients (except honey) in a sauce pot and bring to a simmer over medium heat.
- Simmer for 15 to 20 minutes or until the ground cherries and jalapeños are very soft.
- Using an stick immersion blender, puree until only the little seeds remain. (or use your blender, carefully working in really small batches)
- Add in honey and season to taste with additional sea salt.
- Ground Cherry Jalapeño Hot Sauce will keep in the fridge for roughly 1 month.
Do you think pectin could be added to turn this into a jelly?
In theory yes, but I’m not sure if it’s the correct ratios of sugar
I made this a week ago with habaneros and ground cherries that I grew. It’s GREAT!!!
We had a huge crop of ground cherries this year and a huge crop of habaneros, and when I happened upon this recipe I wondered what it would taste like with habaneros instead of jalapenos… Doubled the batch with 4 cups of ground cherries, 3 cups of vinegar, 1/2 t salt, and 6 habaneros, but kept the honey at about 1/4 cup. It. Is. INCREDIBLE. We hot-water canned it in 1/4 pint jars, and it will definitely bring some zing to our winter meals this year! Thanks for a great recipe and a great concept!
How many 1/4 pint jars did this make?
I grew ground cherries for the first time this year and I love them! I was looking for something interesting to do with them and this recipe popped up. I’m a huge fan of hotsauce so I tried the recipe and it is delicious. I am making another batch but I will add more hot peppers this time but only because of personal preference. Excellent recipe, delicious and definitely easy to make!
Thanks for sharing Hayley 😀