Persimmon-cilantro salsa

Yield: 3 Servings

Measure Ingredient
¼ cup Chopped fresh cilantro
1½ tablespoon Minced red onion
1 tablespoon Fresh lime juice
1 teaspoon Minced jalapeno pepper
2 \N 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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