This simple, sweet and spicy salsa is perfect for chips, grilled fish or ham. It is a beautiful condiment for your holiday buffet.
Course
Appetizer
AuthorCathy Arkle
Ingredients
4small or 3 medium-size firm but ripe Fuyu persimmonscut into 1/4-inch cubes (about 1 2/3 cups)
3tablespoonsminced red onion
1tablespoonplus 1 teaspoon fresh lime juice
1tablespoonminced fresh basil
2teaspoonsminced seeded jalapeñomore if you like it spicy
2teaspoonsminced fresh mint
2teaspoonsminced peeled fresh ginger
Instructions
Mix persimmons, onion, lime juice, basil, jalapeño, 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.)