How to Make Persimmon Salsa

One of my favorite things about fall is that it’s persimmon season. This year I am lucky enough to have a surplus of them (which means expect more recipes soon!). One thing that I really wanted to try making was persimmon salsa. Similar to mango salsa, it’s a great way to incorporate seasonal produce into your favorite dishes. This persimmon salsa is sweet but has a spicy kick thanks to the peppers involved.

What you will need to make Persimmon Salsa:

• 1 chip diced persimmon (about 1 large persimmon)
• 1 cup diced fresh tomato or cherry tomatoes
• 1/3 cup chopped red onion
• 2 cloves garlic, finely chopped
• 1 jalepeno pepper
• 1 mirasol pepper
• 1/2 tablespoons lime juice (about 1/2 of a medium lime, juiced)
• 1/4 teaspoon salt

How to make Persimmon Salsa:

1. Prepare and chop the persimmon, tomato, red onion, and garlic. There two different ways that you can make this salsa – using a food processor or chopping everything by hand. I personally prefer to chop everything, aside from the hot peppers, by hand. For the tomatoes, I like to use heirloom cherry tomatoes. They come in a variety of colors, so the persimmon salsa comes out more vibrant.
2. When it comes to the peppers, it’s your call if you want to keep in the seeds or not. Chop them by hand or in a food processor. You can also feel free to only use one pepper. I used one jalapeno and one mirasol pepper. The mirasol pepper is about as hot as a jalapeno, but it’s red in color and has a slightly sweeter spice to it.
3. Add in the salt and lime juice. Mix well.

Persimmons are high in Vitamin C, anti-oxidants, folic acid, potassium, copper, and B complex vitamins. Combined with the tomatoes and peppers in this persimmon salsa, and this condiment packs quite a health punch. Eat with chips and veggies, add to salads, put it in wraps, or on the side of any dish.

If you try this recipe, please let me know. I love getting comments on the recipe posts and please tag Logical Harmony on Instagram or Twitter if you share a picture.