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:
- 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.
- 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.
- 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.