Pickled Physalis Salsa

Name: Pickled Physalis Salsa
Yield: Makes 6 to 8 servings
Ingredients: 1 clove of garlic, peeled and crushed; 1 teaspoon freshly grated ginger; salt; pepper; 100 g (3-4 oz) seedless raisins; 175 g (6 oz) physalis, or Cape gooseberries, husks removed; 175 g (6 oz) physalis, or Cape gooseberries, husks removed; 4 tablespoons white wine vinegar; 6 tablespoons light muscovado sugar; 6 spring onions, trimmed and finely sliced; 1 green pepper, seeded and diced

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

175 g (6 oz) physalis, or Cape gooseberries, husks removed
100 g (

Side dish
Vegan
Gluten-free
Raw

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.