Ají de Uchuvas

Yellow Gooseberry Salsa

Preparation info

  • Difficulty


  • 1¼ cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Yellow gooseberries are one of my favorite fruits. This is probably the only recipe that is not traditional, but it is just wonderful. Try it—it keeps refrigerated for over a week, and can be used with white seafood, asparagus, and other vegetables.


  • ½ pound (1 cup) uchuvas* (yellow gooseberries)
  • 5 tablespoons minced green onions*
  • 4 tablespoons minced cilantro
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon hot sauce, or to taste


  1. In a blender puree the yellow gooseberries. Wash the grosellas well to remove dirt. Make a cross cut on each one.
  2. Place in a nonreactive bowl; add the green onions, cilantro, lime juice, sugar, salt, pepper, and hot sauce.
  3. Refrigerate covered overnight, if possible, as this improves the flavors.

Serve with Empanadas, Patacones, soups, and seafood.