Name: Ginger Persimmon Relish (Salsa)
Ingredients: 1 1/2 cups of cubed Fuyu persimmons (3 or 4 small/medium persimmons, peeled, and chopped into 1/2-inch pieces); 2 tablespoons minced white onion; 2 teaspoons minced serrano chile; 1 teaspoon grated fresh ginger; 2 teaspoons minced cilantro; 2 teaspoons minced fresh mint; 1 tablespoon fresh lime juice.; 1/2 teaspoon (or so) Kosher salt; 1/4 teaspoon freshly ground pepper

Description

Make sure to use Fuyu Persimmons for this recipe since you want a ripe persimmon that still holds its shape and has a little crunch when chopped. This is actually delicious eaten like a salsa, with chips, but it is a favorite to serve atop roasted meats like pork or chicken.

Ingredients

Scale

1 1/2 cups of cubed Fuyu persimmons (3 or 4 small/medium persimmons, peeled, and chopped into 1/2-inch pieces)
2 tablespoons minced white onion
2 teaspoons minced serrano chile
1 teaspoon grated fresh ginger
2 teaspoons minced cilantro
2 teaspoons minced fresh mint
1 tablespoon fresh lime juice.
1/2 teaspoon (or so) Kosher salt
1/4 teaspoon freshly ground pepper

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Instructions

Combine all ingredients in a medium sized bowl.
Allow to stand for about 20 minutes to allow flavors to blend.
Taste and add additional salt and pepper if needed.
The relish can be made a few hours ahead and refrigerated, but the flavor will be best if it’s brought to room temperature before serving.