Skip to main content
Skip to store items
Skip to main navigation

Recipe Search

Persimmon Salsa

Yield
Cups
Prep time
5 mins
Course
Hors d'oeuvres
Special Diets
Vegan | Vegetarian | Healthy
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity
Source

Adapted from www.bonappetit.com.

Description

You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.

Ingredients

4 Fuyu persimmons (firm but ripe, peeled if you'd like, cut into 1/2-inch cubes)
2 Twhite onion (minced)
1 Tlime juice (plus 1 teaspoon)
1 Tbasil (fresh, minced)
2 tserrano chile (seeded and minced)
2 Tmint (fresh, minced)
  salt
  black pepper

Instructions

Combine all ingredients in a small bowl. Season to taste with salt and pepper. Serve!