Comments on: Ground Cherry Salsa Recipe

By: Hayley Ryczek

Hayley Ryczek — Tue, 29 Sep 2026 21:04:13 +0000

In reply to Maureen. since its not a high acid food, its not USDA approved.

By: Maureen

Maureen — Tue, 29 Sep 2026 15:00:34 +0000

Love this salsa recipe, would love to know if I can can this using a water bath method.

By: Don

Don — Sat, 13 Sep 2025 20:06:07 +0000

Very good, made exactly as written except I left the seeds in the jalapeño. We like the heat. I grew ground cherries several years ago and now they have naturalized in the garden area. What a nice use for them.

By: Haylee

Haylee — Wed, 10 Sep 2025 21:15:49 +0000

In reply to Lori Lowery. Hi Lori, I was wondering about your canning process for this recipe! How long do you simmer everything in the stockpot before adding it to the jars? Could you still roast the tomatoes for the canning process?

By: Lori Lowery

Lori Lowery — Sun, 18 Aug 2024 01:03:06 +0000

In reply to Tarie.

I can this every year. I also add other peppers (bell or banana) and don’t roast tomatoes for the canning process, but I do add a just a bit more lime juice, heat to a simmer in a heavy bottom pan first. This is a treat with tortilla chips or on taco all year long. I water bath mine for 15 minutes and has held up great!

By: Roseann

Roseann — Wed, 17 Aug 2022 12:56:16 +0000

In reply to Ariana.

I followed your recipe to a “T” The salsa is a nice condiment to have with roasted duck. My guests loved it!!! I now have to make more with the remaining ground cherries and hope I don’t run out until next year!

By: Theresa Aubin-Singh

Theresa Aubin-Singh — Sun, 19 Sep 2021 22:33:28 +0000

In reply to Tarie.

I made this recipe except I cut everything up put it in a big pot and cooked it. After it softened I took a hand blender and blended it all. I turned out amazing. Highly recommend.