Ingredients
Persimmon Salsa Ingredients
- 4 Fuyu persimmons, diced (about 2 cups)
- 1/4 cup red onion, finely diced
- 1 serrano or jalapeño pepper, seeded and finely diced
- 1 small tomato, finely diced (with some seeds removed)
- 1/4 cup chopped cilantro
- 1/2 cup pomegranate arils
- Fresh lime juice, about 2 teaspoons or more to taste
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare Ingredients: Dice the Fuyu persimmons, finely dice the red onion, seed and finely dice the serrano or jalapeño pepper, and finely dice the small tomato while removing some of the seeds. Chop the cilantro and gather the pomegranate arils.
- Combine Ingredients: In a medium bowl, add the diced persimmons, red onion, jalapeño, tomato, chopped cilantro, and pomegranate arils. Pour in fresh lime juice to your taste preference.
- Toss and Season: Gently toss all the ingredients together until well mixed. Season the salsa with salt and ground black pepper to taste, adjusting the lime juice and seasoning as needed.
- Serve: Serve the persimmon salsa immediately with tortilla chips, pita chips, quesadillas, or tacos. It also makes a delightful side dish accompaniment for grilled meats or fish.
Notes
- Use Fuyu persimmons for their firm texture and sweet flavor.
- Adjust the heat level by choosing serrano or jalapeño and by the amount used.
- Can be made 30 minutes ahead and refrigerated; bring to room temperature before serving.
- If pomegranate arils are unavailable, consider substituting with fresh diced pomegranate seeds or dried cranberries for sweetness.
- For a vegan and gluten-free snack, enjoy with gluten-free chips or fresh vegetable sticks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
