Spiced Persimmon Salsa
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 38
- Calories from fat: 2%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.4g
- Carbohydrate: 10g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 60mg
- Calcium: 8mg
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.
Spiced Persimmon Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Winter
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
-
Persimmon-Cilantro Salsa
Cooking Light -
Peach-Pear Salsa
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy