Name: Persimmon Salsa
Prep time: 10 min
Total time: 10 min
Cuisine: pan-Asian
Ingredients: 3 ripe but firm fuyu persimmon, peeled and finely diced; 1 large shallot, trimmed and finely diced; 2 Tablespoons neutral oil; Juice from 1 lemon; 2 Tablespoons chopped cilantro; 2 Tablespoons chopped mint; 1 Tablespoon fried shallots (available at Asian grocery stores); ⅛ teaspoon salt; Fresh ground pepper to taste

Ingredients

Scale

3 ripe but firm fuyu persimmon, peeled and finely diced
1 large shallot, trimmed and finely diced
2 Tablespoons neutral oil
Juice from 1 lemon
2 Tablespoons chopped cilantro
2 Tablespoons chopped mint
1 Tablespoon fried shallots (available at Asian grocery stores)
⅛ teaspoon salt
Fresh ground pepper to taste

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Instructions

Combine all ingredients in a small bowl.
Stir to dissolve the salt.
Taste and adjust seasoning as needed.
Refrigerate persimmon salsa until ready to use.

Notes

*This is salsa is best the day it’s made, but can hang out in the fridge for a couple days. It will release more liquid as it sits. Taste and re-season if needed.

Keywords: persimmon, salsa, snacks, condiments