Yield: 4 servings

1 cup diced ripe tomatoes

1 pound ripe ground cherries, husks removed, halved (about 2 cups)

1 tablespoon finely minced hot chile, or to taste

1/2 cup minced red onion

1 small clove garlic, minced

1/4 cup chopped fresh cilantro leaves

1/2 teaspoon salt

Pinch freshly ground black pepper

Juice of 1 lime

Granulated sugar, to taste

1. Place tomatoes in colander and let drain 30 minutes. As they drain, layer ground cherries, chile, onion, garlic and cilantro on top of the tomatoes. Shake colander to drain off excess juice and discard juice.

2. Transfer mixture to a large bowl and add salt, pepper and lime juice. Toss to combine. Add sugar to taste and toss again. Serve with chips or as part of a meal with chicken, pork or fish.

Per serving: 60 calories; 0.5g fat; no saturated fat; no cholesterol; 2g protein; 13g carbohydrate; 2g sugar; 3g fiber; 290mg sodium; 20mg calcium.

Adapted from a recipe in Cook's Illustrated magazine