Who says fresh salsa has
to be limited to the summer? Here’s a quick and easy recipe for persimmon
salsa, which can be made throughout the fall and winter months. Fuyu persimmons
(not to be mistaken for the larger, tannic hachiya persimmons, typically used
in baking) are the smaller squatty variety and make a lovely addition to autumn
inspired salsas, chutneys, and salads. If you’ve passed persimmons in your
local market lately wondering what to do with them, wonder no more!
I made this salsa for a
dinner party a couple weeks ago and it was a big hit. It’s bright, fresh, and
bursting with flavor. The chopped persimmons have a somewhat similar texture to
tomatoes. They’re not too sweet and blend nicely with the other typical
ingredients found in salsa. This is a great make-ahead option for upcoming
holiday parties. Feel free to play around with this recipe. It’s great with the
addition of corn, chilies, or mango. The possibilities are endless!
PERSIMMON SALSA
Ingredients:
2 Fuyu persimmons, diced
Half a red onion, chopped
1 red bell pepper, diced
1 tbsp. roughly chopped
cilantro
1 clove garlic, minced
Juice of half a lime
Salt and freshly ground
pepper to taste
Combine all of the
ingredients in a medium size bowl and stir to combine. Taste to adjust
seasonings. Cover and refrigerate until ready to use.
Yield: About 3 cups
Notes:
- This salsa is a great condiment for grilled fish too!
This looks delicious.
ReplyDelete