Persimmon Salsa

Serving size:
 2 Cups

Ingredients

    • 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)
    •  
    • salt
    •  
    • black pepper
Prep
5 minutes
Ready in
5 minutes

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.

Adapted from www.bonappetit.com.

Instructions

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

Course: 

Special Diets: 

Food Allergies: