PERSIMMON SALSA
INGREDIENTS
4 small firm but ripe Fuyu persimmons, peeled, cut into 1/2
inch cubes.
2 tablespoons minced white onion, rinsed, drained
1 tablespoon and 1 teaspoon of fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger
METHOD
1. Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl.
2. Season salsa to taste with salt and pepper.
3. The salsa can be made up to 4 hours ahead. Cover and refrigerate.
4. Bring to room temperature before serving.
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