|¼ cup||Chopped fresh cilantro|
|1½ tablespoon||Minced red onion|
|1 tablespoon||Fresh lime juice|
|1 teaspoon||Minced jalapeno pepper|
|2||Ripe persimmons, (10 ounces) peeled and coarsely chopped|
Combine all ingredients in a bowl, and stir well. Cover and chill. Yield: ¾ cup (serving size: ¼ cup).
Serving Ideas : Serve with pork, turkey, or duck.
Recipe by: Cooking Light, Nov/Dec 1994, page 171 Posted to EAT-L Digest 19 Mar 97 by lunchuck <jock@...> on Mar 19, 1997
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