Physalis salsa

Ingredients:

• 1 large poblano pepper, stemmed, seeded and halved
• Half a large onion, cut into 4 pieces
• 4 cloves of garlic
• 1 kg of peeled physalis
• 0.5 tsp ground cumin
• 1/4 cup freshly squeezed or store-bought lime juice
• 1 tbsp distilled white vinegar 5%
• 1.5 tsp sugar
• 3 red jalapeños, thinly sliced ​​(with seeds)
• Chopped fresh cilantro, for serving (optional)

Preparation:

1. Sterilize four 240 ml jars with lids.
2. Preheat the oven to broil. Place the poblano pepper halves, skin side up, on a baking sheet lined with parchment paper, along with the onion and garlic. Broil until the peppers are charred and the onion and garlic are golden brown, about 8 minutes. Cool the poblanos slightly, then peel them.
3. In a food processor, pulse the tomatillos in batches until coarsely chopped, then transfer to a bowl. Add the poblanos, onion, and garlic to the processor and pulse until finely chopped (do not pulse vigorously). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar, and 1 tablespoon of salt. Bring to a boil over high heat and cook, stirring occasionally, until the liquid has evaporated slightly, 3-4 minutes.
4. Add the tomatillos and jalapeño to the pan, cover, and bring to a boil. Cook until heated through, another 3-4 minutes.
5. Ladle the salsa into jars, filling to within 2 cm of the rim, then seal with lids and can. Sprinkle with cilantro before serving, if desired.