Charles Anderson's Persimmon Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe was the 2004 novelty dessert winner for the Persimmon Festival in Mitchell IN. Serve this salsa with corn chips. Ingredients:
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 |
Directions:
1. Mix all ingredients together in a bowl and chill for 2 hours.
2. Serve with corn chips.
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