One day while drooling over beautiful photos on the Food in Jars flickr pool I stumbled upon a recipe for Ground Cherry Hot Sauce.
I don't know why it's never occurred to me before to make my own hot sauce. This feels like a revelation!
So far I've only eaten this on fish cakes and quinoa patties but it was so good! I think it's going to have so many wonderful uses, that I'll definitely be looking for more ground cherries again at the market this weekend.
Adapted from My Culinary Sanctuary
1 1/3 pound ground cherries
2 cups white vinegar
2 - 4 hot peppers (you can really add more or less depending on how hot you want it)
1/4 cup honey or light brown sugar
salt to taste
Remove husks from ground cherries and chop hot peppers. Add cherries and peppers to a large pot with vinegar. Bring to a boil and cook until cherries are very soft about 15-20 minutes. Using a hand/immersion blender puree sauce until smooth. Add sugar and salt and cook until desired thickness is achieved.
Meanwhile heat a large canning pot full of water over high heat. Place jars in water and leave them there until you're ready to fill them. Place lids in a bowl and cover with boiling water.
Ladle hot sauce into hot jars leaving about 1/4" headspace. Wipe jar rims clean and place on lids and screw bands. Process in boiling water in canning pot for 30 minutes. Any jars that don't seal (lid isn't popped down) must be refrigerated. Label and store sealed jars in a dark cool place.