Salsa Persimón takes you from one extreme flavor to another, going from the sweetness of persimmon fruit to the late heat of habañeros in one bite.
If you are unfamiliar with persimmons, they are a fruit that possess a sweet and citrusy taste. These fruit offer plenty of great health benefits with high fiber, Vitamins A and C, as well as antioxidants. Persimmons are originally from China, but you can usually find them in your local grocery store near the mangos and bananas.
The picking season for persimmons occurs in the fall when their fruit turns to a vibrant orange color. My parents have a two Fuyu Persimmon Trees at their house in Sedona and have had a plethora of fruit this autumn. With so many fruits available I had to find a way to use them in a salsa.
I went with habañeros as the chile for Salsa Persimón for two reasons. The first was because of the color, as I wanted to use a chile that matched the orange of the persimmons. Second, my habañero plant in Tucson has plenty of ripe peppers ready to be picked so it was the perfect time to use them with this salsa.
I took Salsa Persimón to my family’s Thanksgiving party this year and it was a tasty addition to the appetizers as well as a fun topping for the turkey.
INGREDIENTS
7 persimmons
1-2 habañeros (depends on your heat tolerance)
1 orange bell pepper, seeded & roasted
1/8 white onion, roasted
1 garlic clove, roasted
DIRECTIONS
Start by removing the stems of the persimmons, cutting around the top of the fruit. Then slice each fruit in half and transfer to a blender. Next roast the bell pepper, white onion, and garlic over the stove on medium-high heat for five minutes until lightly charred on all sides. After they have finished roasting place the ingredients in the blender. Prepare the habañeros by removing the stem and seeds before adding them to the blender. Purée the ingredients for three minutes until well-combined. Once they are done blending the salsa is ready to be served.
***If you place the salsa in the refrigerator, the salsa will solidify and need to be stirred thoroughly before serving again.
Sunday Salsa 