Has anyone ever tried to substitute physalis (I see on Wikipedia they are also called cape gooseberry but I have always known them as physalis) for tomatillos in a recipe? What is interesting is that, again according to wikipedia, tomatillos are in the same family.
I love tomatillo salsa but as they are not available where I live I have long gone without. I am keen to give this a try, but before I concoct my own recipe thought I would see if anyone else has given it a go.
I have often used physalis to make chutneys for my foie gras and like the tart and sweetness they provide, so I am hopeful that this could be a new discovery and that shoulders of pork simmered in a physalis salsa are in my future...
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