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.
|4||Fuyu persimmons (firm but ripe, peeled if you'd like, cut into 1/2-inch cubes)|
|2 T||white onion (minced)|
|1 T||lime juice (plus 1 teaspoon)|
|1 T||basil (fresh, minced)|
|2 t||serrano chile (seeded and minced)|
|2 T||mint (fresh, minced)|
Combine all ingredients in a small bowl. Season to taste with salt and pepper. Serve!