Persimmon Salsa Recipe
Every once in awhile I post a recipe. I got some persimmons from a friend and wondered what to do with them besides peel them and eat them. So, I experimented and this was a delicious and colorful white fish topper! Hoping it is equally good with salmon and chicken, but I haven’t tried that yet.
Persimmon Salsa
½ cup persimmon pulp chopped small
Be sure to use sweet peeled and cored non-astringent persimmons
¼ cup fresh tangerine, seeded and chopped (orange okay)
¼ cup finely chopped Anaheim pepper
¼ cup finely chopped onion
1 tablespoon finely chopped cilantro
Squeeze of fresh lemon
Dash of onion powder
Dash of salt
Mix all ingredients in a bowl and toss well. I let the flavors marinate in the refrigerator for about 20 minutes before serving.
Enjoy!
Cheryl Birch 