Grilled Octopus with Physalis and Jalapeño Sauce
- 150gr Ocati´s goldenberries
- 1 small jalapeño stemmed and seeded
- 1 large garlic clove peeled
- 6 sprigs of fresh cilantro
- 1 tablespoon of cider vinegar
- 1 onion
- 1 lime
- 1 kg of octopus
- 70 gr of bay
- 70 gr of onion
- 70 gr of celery
Roast the goldenberries, jalapeño, onion and garlic on a rimmed baking sheet until blotchy black and softening, about 5 minutes.
Transfer everything to a blender.
Add the cilantro and 2 tablespoons of water and then blend to a coarse puree. Set aside.
Wash the octopus. Put into a large pan with the bay, onion, carrot, celery and peppercorns.
Pour over cold water until the octopus is covered. Cover with an upside down saucer if it won´t completely submerge. Bring to a boil and simmer gently with the lead on for 1-1 1/2 hours.
Drained the cooled octopus and cut into bite-size pieces.