We eat a lot of salsa down here. I mean, a lot. In the land of the breakfast taco (and lunch and dinner taco), it’s actually hard to avoid salsa.
As if you’d want to.
In past years I canned salsa, even though I haven’t quite yet hit upon that perfect recipe for my tastes. This year I didn’t get around to any canning, but it doesn’t mean I can’t have fresh, local salsa. All that’s needed is an adjustment of ingredients. Enter the persimmon.
Persimmons are squat, sweet orange fruits that come into their own in fall. While everyone else around here is on pins and needles waiting for the Valley citrus to ripen, I’m getting excited about persimmons. Last year I made Pumpkin Persimmon Walnut Bread and the year before that I cooked up some Persimmon Sweet Potato Soup. They’re versatile little fruits – I liken them to apples or peaches in their usefulness.
The salsa comes together in a flash, with the hardest part being getting the flesh out of the persimmons. If your persimmons are super ripe, you can easily scoop the flesh out with a spoon. (Be sure to remove any seeds.) Mine weren’t soft on the outside yet, so I used a melon baller.
Increase or decrease the amount of jalapeño depending on your tastes. The one I used was about two inches long, and it provided plenty of heat for this batch. The sweetness of persimmons varies as well, so be sure to taste the final product before serving. I used 6 small persimmons, but you might need more.
We enjoyed the persimmon salsa over a pair of gorgeous coppa pork chops from my local butcher, so if tacos aren’t your bag, keep the recipe in your pocket for grilled meats, or just serve with chips.
- 2 cups peeled and diced fuyu persimmon
- 1/2 cup chopped onion
- 1 jalapeño, seeded and cut into chunks
- 1/3 cup cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- Place all ingredients in a food processor and pulse until desired consistency. Store in the fridge for up to a week.