Aside from casual snacking they make a great salsa. Yes, you can grab a bag of chips and scoop but I think husk cherry salsa is really nice on fish tacos.
Inspired in part by a Saturday farmers market regular and the other part by my local grocery store (the New Egypt Marketplace) who has a fresh fish bar every weekend, I grabbed some shrimp and some panko bread crumbs and hustled my way home.
I panko breaded and fried the shrimp (Yum!).
And for the salsa, this is a small recipe because...quite frankly who wants to peel husk cherries for hours upon hours. With that said the ingredient amounts are very small.
|husk cherry salsa on fish tacos|
Husk Cherry Salsa
1 pint husk cherries
1/4 jalapeno pepper
1/4 bell pepper, any color is fine but I used purple,
1/4 of a lime, squeeze for juice
Peel the husk cherries. Add them to a food processor along with chopped jalapeno and bell pepper, chopped onion, lime juice and salt. Pulse a few times to chop and combine.
Add to your fish tacos...grab an adult beverage perhaps and enjoy!