It has been a long time since I've created a dish. Then these bad boys arrived at the Northern (yeah I know go figure). Physalis is actually a generic name (really its the genus) of a bunch of similar fruits, tomatillos are the most familiar. These often go by names like Ground Cherry, Strawberry Tomatillos, Pineapple Tomatillos etc. They are tasty on their own, tart and reminiscent of many things, but the first thing that popped into my head when I tried one up here was salsa.
So here is the "recipe" that grew out of that thought (and if you're expecting exact measurements etc. - sorry, you've come to the wrong place).
I used two of these pint containers of Physalis, which works out to roughly around 60 of the smallish fruit (minus, ahem, cook's shrinkage. Hey I had to make sure they weren't off) . Chop them moderately coarsely. Roast a half of a red pepper. As an aside roast red peppers are one of our favourite side vegetables here, especially suited to lamb or steak. They also make a great veggie sandwich. To roast them I coat strips lightly in olive oil, season with salt and throw them under the broiler, turning once.
Chop the roasted red pepper and add to the chopped Physalis. Add about a half of a medium onion, chopped finely, about two cloves of minced garlic (I use garlic that is already minced and probably put in a little less than a teaspoon), about a teaspoon and a half of lime juice, and cilantro. I have frozen cilantro and I used about two teaspoons of that. With fresh you'll have to gauge it to taste, probably a tablespoon or so finely chopped. Add a crushed dried chile (I'd use fresh but I don't have any) personally I'd use more but I don't just cook for me, and salt. Let the flavours meld in the fridge for an hour or so and then serve.
I made it for a chip dip, but it would probably be a very nice accompaniment to a grilled char or salmon, or a fried pickeral or jackfish dish. If you can get a hold of some of these lovely little fruit give it a try.