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Title: Persimmon-Cilantro Salsa Categories: Sauces Yield: 3 Servings 1/4 c Chopped fresh cilantro 1 1/2 tb Minced red onion 1 tb Fresh lime juice 1 ts Minced jalapeno pepper 2 Ripe persimmons, (10 ounces) -peeled and coarsely chopped Combine all ingredients in a bowl, and stir well. Cover and chill. Yield: 3/4 cup (serving size: 1/4 cup). Serving Ideas : Serve with pork, turkey, or duck. Recipe by: Cooking Light, Nov/Dec 1994, page 171 Posted to EAT-L Digest 19 Mar 97 by lunchuck |