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Persimmon Salsa

Name: Persimmon Salsa
Cuisine: mexican
Ingredients: 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups); 2 tablespoons minced white onion, rinsed, drained; 1 tablespoon plus 1 teaspoon 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.)

Recipes sourced from Epicurious.com.

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