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