 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Serve over flank steak or chicken, or as an appetizer to top Brie and crackers. This sweet-hot condiment can be made up to one day ahead. Ingredients:
3 tablespoons thinly sliced green onions (about 1 onion) |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh cilantro |
1 tablespoon minced seeded jalapeño pepper |
3 ripe fuyu persimmons (about 1 pound), peeled and coarsely chopped |
2 tablespoons fresh lime juice |
1 1/2 teaspoons grated peeled fresh ginger |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 5 ingredients in a medium bowl.
2. Combine juice, ginger, salt, and pepper in a small bowl; stir with a whisk. Drizzle over persimmon mixture; toss to coat.
|
|