Fresh Ground Cherry Salsa Adapted from Cook’s Illustrated (America’s Test Kitchen Magazine) 1 lbs of ripe ground cherries, halved (about 2 cups) ½ lb of ripe Roma or cherry tomatoes, diced (about 1 cup) 1 large jalapeno chili, seeded, with the flesh finely minced ½ cup minced red onion 1 small clove garlic, minced ¼ cup chopped fresh cilantro leaves ½ tsp salt pinch ground pepper 2-6 tsp lime juice (1-2 limes) Sugar to taste (up to 1 tsp) Place tomatoes in colander and let drain 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic and cilantro on top. Shake colander to drain off excess juice. Discard. Transfer to large bowl and add salt, pepper and 2 tsp lime juice. Toss to combine. Taste and add minced jalapeno seeds, sugar and lime juice to taste. Note: This salsa can be made 2-3 hours in advance, but hold off adding the salt, lime juice and sugar until just before serving. (makes 4 cups)

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As for Salsa, I have two recipes from the "Joy of Picking" which call for lime juice. She recommends using roma tomatoes, firmer & less runny, seeded & with the juice squeezed out. (I run the seeds, skins & juice through a food mill, reduce it on the stove & can it separately as concentrated tomato juice for soups later). And, add cilantro just before serving to freshen it up. Tomato Salsa 5 lbs. tomatoes, cored, squeezed & chopped (about 12 cups) 2 lbs. chile peppers - or combo of chile & bell peppers, chopped (about 8 cups) 1 lb. onions, chopped about 2 1/2 cups) 1 cup lime juice or white wine vinegar 1 tablespoon pickling salt simmer ingredients 10 min., ladle into pint jars with 1/2 inch headspace. process in hot water bath 15 min. Salsa Verde (again add cilantro just before serving) 2 1/2 lbs. tomatillos, husked & chopped (about 7 cups) 1/2 lb. (about 8) roasted, peeled, seeded anaheim peppers, chopped 2 cups chopped onions 4 garlic cloves chopped 3/4 cup lime juice 2 1/2 teaspoons pickling salt simmer for 15 minutes. use immersion blender to puree to preferred consistency. ladle into pint or 1/2 pint jars. process 15 min. in hot water bath. (I roast my tomatillos first)