Wash all the shellfish and set aside.
Thinly dice the onion and chili pepper and cut the physalis in halves.
Mince the parsley and coriander.
Put the shellfish in a bowl, add all the ingredients and the juice of six lemons.
Stir carefully and serve.
Tomato and physalis chutney
Vegetable soup with physalis
CHILEAN NORTHERN POT WITH PHYSALIS AND GREEN SAUCE
Black bean and raspberry chili
Pumpkin, ginger, and berries soup
Potato, leek, and blueberry cream
Blue cheese and blueberry sauce, ideal for pasta
Pomegranate and red wine soup dessert
Mexican Blueberry Sauce
Blueberry and Chipotle BBQ Sauce
