Persimmon Salsa

Sastojci

Persimmon Salsa

Yield: 1 3/4 c

4 small or 3 med firm but ripe fuyu persimmons, peeled, cut into 1/2'' cubes (about 1 2/3

c)

2 T minced white onion, rinsed, drained

1 T plus 1 t fresh lime juice

1 T minced fresh basil

2 t minced seeded serrano chile

2 t minced fresh mint

1 t minced peeled fresh ginger

Mix persimmons, onion, lime juice, basil, serrano chile, mint and ginger in a small bowl.

Add s & p to taste. (Can be made 4 hrs ahead. Cover and refrigerate. Bring to room

temp before serving.)

Suggestions: Grilled fish, roasted ham, atop sliced of smoked salmon on buttered

pumpernickel.