When it comes to salsas I’ll often opt to buy the deli-made pico de gallo at the grocery. It’s so fresh and doesn’t have that aftertaste that some jarred salsas do. But, if you have the time then making it at home truly ensures you’ll get the best flavor. When I came across this recipe for golden berry pico de gallo I knew I had to make it. And, I’m so glad I did!
Golden berries are a South American fruit, sometimes known as Peruvian ground cherries. They’re also called cape gooseberries, but don’t let that nickname fool you. These small, orange fruits look a lot like cherry tomatoes, but they have a flavor more like star fruit, with a refreshing, watery texture inside. The sweetness they bring to this pico de gallo makes them the perfect foil for a spicy chili pepper or 2.
Depending on the size of your golden berries, you can chop them into halves or into quarters. You’ll also need to do the same with some tiny tomatoes as well. These little guys are even smaller than cherry tomatoes. You can, of course, also use some regular-size tomatoes, too, just chop them small.
Golden berries are actually related to tomatoes in that they are both from the botanical family of Solanaceae, the nightshade family. Other plants in this group are potatoes, tomatillos, eggplant, peppers, and goji berries. Golden berries naturally grow well in Peru, Columbia, and Ecuador. Owing to their sweet, citrus-like flavor they are often used to make sweet chutneys and sauces. But, a little sweetness in salsa can create a really lovely flavor balance.
Along with the golden berries, some sweet red onion also enhances the color and flavor of this salsa fresco. The recipe calls for 1 or 2 chili peppers, but only use as much heat as you can comfortably tolerate. You can substitute a little bell pepper if you prefer zero heat in your pico de gallo.
Combine this all together and then add some salt and freshly cracked black pepper for a salsa that’s bright, fun, and bursting with flavor. You can serve this with tortilla chips for dipping or you can use this as a topping over fish, chicken, or on top of tacos or burritos for a splash of color and flavor unlike anything else.
Golden Berry Pico de Gallo
Makes 10-12 servings
25m prep time
- 1/2 red onion, diced
- 6 oz golden berries, sliced into quarters
- 6 oz cherry tomatoes, sliced into quarters
- 1/4 bunch cilantro, chopped
- 1 clove garlic, minced
- juice of 1 lime
- 1-2 jalapeño peppers or other chiles, finely diced
- salt and freshly ground pepper to taste
- Combine all ingredients and gently toss. Add more salt or pepper if needed. Serve with tortilla chips, alongside burritos or tacos, or over fish or chicken.
- Store any unused salsa in the refrigerator for up to 5 days.
Recipe adapted from Beyond Mere Sustenance.