Pickled Physalis Salsa

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Ingredients

  • 175 g (6 oz) physalis, or Cape gooseberries, husks removed
  • 100 g (3-4 oz) seedless raisins
  • 1 green pepper, seeded and diced
  • 6 spring onions, trimmed and finely sliced
  • 6 tablespoons light muscovado sugar
  • 4 tablespoons white wine vinegar
  • 1 clove of garlic, peeled and crushed
  • 1 teaspoon freshly grated ginger
  • salt
  • pepper

Method

Mix all the ingredients together. Cover and refrigerate for up to a week. Mango, papaya or pineapple salsa can be made in the same way.

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