Persimmon Salsa Recipe - Cooking Index
Persimmon Salsa Recipe - Cooking Index
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Courses: Sauces| 4 cups | 948ml | Or 3 medium firm-but-ripe Fuyu persimmons - peeled, and (small) |
| Cut into 1/2" cubes - (abt 1 2/3 cups) | ||
| 2 tablespoons | 30ml | Minced white onion - rinsed, drained |
| 1 tablespoon | 15ml | Fresh lime juice - plus |
| 1 teaspoon | 5ml | Fresh lime juice |
| 1 tablespoon | 15ml | Minced fresh basil |
| 2 teaspoons | 10ml | Minced seeded serrano chile |
| 2 teaspoons | 10ml | Minced fresh mint |
| 1 teaspoon | 5ml | Minced peeled fresh ginger |
Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
This recipe yields about 1 3/4 cups.
Source:
Bon Appetit, November 2004
Average rating:
10 (3 votes)
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