Ingredients
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1 small white onion (about 6 ounces)
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2 cups fresh green ground cherries (about 9 1/2 ounces), husks removed
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2 cups water
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8 medium jalapeños (about 10 1/2 ounces), halved (seeded, if desired
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1 large bunch fresh epazote (about 5 ounces)
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1 bunch fresh cilantro (about 2 ounces)
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1 large garlic clove
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2 teaspoons kosher salt, plus more to taste
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¼ cup extra-virgin olive oil
Directions
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Cut onion in half lengthwise. Set aside 1 onion half; reserve remaining onion half for another use. Heat a comal or cast-iron skillet over medium. Add ground cherries; cook, stirring occasionally, until charred in spots and starting to soften, 6 to 8 minutes. Remove from heat.
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Combine ground cherries, reserved onion half, 2 cups water, jalapeños, epazote, cilantro, garlic, and salt in a large pot. Bring to a boil over medium-high. Remove from heat. Let stand 5 minutes. Remove and discard epazote.
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Transfer ground cherry mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds.
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Wipe large pot clean. Add oil to pot, and heat over medium-high. Carefully add pureed ground cherry mixture. (Sauce will splatter.) Bring to a boil, and boil, stirring often, until salsa thickens slightly and you can see bottom of pot when stirring, 8 to 10 minutes. Remove from heat. Season with additional salt to taste. Serve hot or at room temperature.