Dancing With Persimmons
Posted by terrepruitt on November 13, 2014
Ok, not really, but Salsa is a dance. In my post where I had asked what to make with all the winter fruits and veggies I said I had about seven persimmons and I did. I didn’t know what to do with them and I know we are going to be get more in the next delivery. I know I can always make Fancy Toast, but I wanted something else to do with them. All I found when doing a quick search on the internet were cookies and cakes. I wanted a savory persimmon recipe. So I searched for “savory persimmon recipes” and I found one on the ad infested Organic Authority. It is a persimmon salsa. I thought, “Why not?” So below is my version of Persimmon Salsa, which is not too much different from theirs. I just cut up the persimmon smaller, used tablespoons instead of teaspoons, and used a different, milder, pepper.
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Persimmon Salsa
5 small Fuyu persimmons
2 tbsp minced shallots
1 tbsp PLUS 1 tsp lemon juice
1 tbsp minced fresh basil
2 tbsp minced fresh mint
1 tbsp minced fresh ginger
1 tbsp minced Anaheim pepper
salt
pepper
Peel the persimmons and cut into tiny chunks. Mix the shallots, lemon juice, basil, mint, ginger, and pepper in a bowl. Season with salt and pepper. Let the flavors meld together for at least two hours. Then serve however you would like.
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My idea was to let my hubby munch on it as an appetizer. I wanted to serve it on crackers. That is why I cut up the persimmons really small. If I were just going to plop in on some meat, I might not finely “chop” the persimmons. Even though I thought I would have leftovers and would end up putting some of it on chicken (or perhaps pork), I thought I’d start small since its original purpose is to pile it onto crackers.
Next time I make it, I will pair it with some meat. Instead of using it to flavor the meat during cooking, like I do with marinades, I will just use it raw as a topping.
I also think the next time I make it, I might use a little more pepper since he couldn’t taste the pepper at all. Before the flavors all settled it wasn’t too hot. I was careful to avoid the peppers though when I tasted it. We will see. My husband really liked it even though he didn’t experience any heat.
Anaheim peppers are supposedly less hot than the jalapenos that the original recipe called for. I was going for “less hot.”
So now I have another type of relish, salsa to use during the holidays. It can be used as an appetizer with crackers or used to add flavor to meat, just like the cranberry relish recipe I just posted. (click here to go to: A Quick And Yummy Way To Use Cranberries). I normally try not to post recipes so close together, but I had Nia class this morning and have to rush off to yoga tonight. I don’t know where the day went. I had this post all typed up and ready to go. . . . so two recipe post close together!
I won’t be eating this salsa by the spoonful because of the peppers, but the cranberry relish . . . . no telling.
What are you doing with all of your persimmons? Do you just eat them as you would an apple? Do you have a favorite recipe?
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dwoermann said
Yum Terre! Sign me up.
Danielle Woermann Nia 1st Degree Black Belt Instructor Certified Flower Essence Practitioner http://www.floramotion.net 510-385-8858 China mobile 185-1622-7601
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terrepruitt said
Do you like spicy hot stuff, D?
I have two persimmons, I am going to make this with them. I’ll just use half as much of everything! This time it is going on chicken! 🙂
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