Persimmon Salsa
Spoon this sprightly condiment over
grilled fish, alongside roasted ham, or
for an appetizer, atop slices of smoked salmon on pumpernickel.
- 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3c)
- 2 tablespoons minced white onion, rinsed, drained
- 1 tbsp plus 1 tsp fresh lime juice
- 1 tbsp minced fresh basil
- 2 tsp minced serrano chile
- 2 tsp minced fresh mint
- 1 tsp minced peeled fresh ginger
Directions:
Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
From: Epicurious