Spiced Persimmon Salsa

Spiced Persimmon Salsa Recipe
Randy Mayor; Jan Gautro
Serve over flank steak or chicken, or as an appetizer to top Brie and crackers. This sweet-hot condiment can be made up to one day ahead.

Yield:

10 servings (serving size: 1/3 cup)

Recipe from

Nutritional Information

Calories 38
Caloriesfromfat 2 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 60 mg
Calcium 8 mg

Ingredients

3 tablespoons thinly sliced green onions (about 1 onion)
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
3 ripe Fuyu persimmons (about 1 pound), peeled and coarsely chopped
2 tablespoons fresh lime juice
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine first 5 ingredients in a medium bowl.

Combine juice, ginger, salt, and pepper in a small bowl; stir with a whisk. Drizzle over persimmon mixture; toss to coat.

Note:

Joanne Weir,

December 2007
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