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Persimmon Mint Salsa

This started out as a mint chutney, until we chanced upon some gorgeous persimmons at the store. And I have been craving cucumbers lately. (To be fair, I am almost always craving cucumbers.) As we combined our key ingredients, we realized that it would be a shame to cook or overspice them. And so a salsa was born.

You can make this as hot or as mild as you like, by adjusting the amount of jalapeño seeds and ribs you leave in. We’ve eaten it with lamb shanks and short ribs so far, though I’m sure it would hold its own with a bag of chips.

Persimmon Mint Salsa
One persimmon, peeled, ribs removed, chopped fine
One jalapeño, minced (keep or remove ribs and seeds to taste)
Three cloves garlic, minced, sauteed in oil
1.5 tsp grated ginger
seven large fresh mint leaves, minced
2″ cucumber, julienned
white wine vinegar to taste (about 1 tbsp)
2 drops sesame oil
Freshly ground black pepper to taste

Mix it all up. Finit.

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One Response to “Persimmon Mint Salsa”

  1. novalis says:

    This is an experiment that really worked — unlike the date cookies I tried last night…

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