Best Charles Andersons Persimmon Salsa Recipes

Persimmon Salsa image

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced white onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger

Steps:

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

Charles Anderson's Persimmon Salsa image

Provided by cookiedog

Categories Sauces

Time 15m

Yield 5 1/2 cups

Number Of Ingredients 8

5 cups persimmon pulp
1/8 teaspoon garlic
1/8 teaspoon paprika
1/4 cup chopped fresh cilantro
6 tablespoons dark brown sugar
2 serrano peppers
1/4 cup chopped red onion
1 dash salt

Steps:

Nutrition Facts : Calories 60.9, Sodium 34.9, Carbohydrate 15.6, Fiber 0.2, Sugar 14.9, Protein 0.1

Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper