This recipe was contributed by Kathleen Schaffer, Michelin-level chef and Creative Director of Schaffer LA.
Dried Physalis are set to be renamed as a new superfood called Golden Berries, delicious little berries are related to the tomatillo. They are yellow in color with tan husks.
The new superfood, Golden Berries contain tiny edible seeds packed with nutrients. Some of the Golden Berry's nutrient dense traits include: beta carotene, vitamin A, vitamin C, thiamin, niacin, linoleic acid, oleic acid, digestive enzymes, and antioxidants. It also has anti-inflammatory properties and a natural diuretic.
The flavor of the berry is similar to tomatillos with a tropical perfume and a tangy finish. I love using dried Golden Berries in salads and desserts and I’ve created some savory recipes that are perfect for your summer entertaining.
Below, I’ve included a recipe for our Golden Berry Salsa Amarillo. It’s the perfect accompaniment for grilled fish, chicken, carne asada tacos, or just by itself with some chips and a Margarita.
- 1 quart Golden Berries (no husks)
- 1 large onion, loosely chopped
- 8 cloves of garlic, peeled
- 5 yellow lipstick peppers
- 1 medium Poblano pepper
- 2 medium Jalapeno peppers
- 1 Cup extra virgin olive oil
- 1 Tablespoon ground cumin
- 2 Tablespoons whole coriander seed
- 1 Teaspoon ground annatto seed
- 1 Tablespoon dried oregano
- 1 Teaspoon paprika
- 2 Tablespoons kosher salt
- Juice and zest of 3 limes
- 2 Cups fresh cilantro
Preheat oven to 400 degrees.
Place golden berries, onion, garlic, yellow peppers, Poblano, Jalapenos, ½ cup of the olive oil, and all dried spices on a sheet pan and toss.
Roast in the oven with a convection fan for 30 minutes (or, if you are using a still oven, 40 minutes) Lightly toss and rotate once during roasting.
Remove from oven and cool tray completely.
Place all ingredients in a Vitamix with lime juice, cilantro, and remaining olive oil.
Blend until smooth. Add additional salt and pepper to taste.