Prep 15 mins
Cook 0 mins
This recipe was the 2004 novelty dessert winner for the Persimmon Festival in Mitchell IN. Serve this salsa with corn chips.
- 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
- Mix all ingredients together in a bowl and chill for 2 hours.
- Serve with corn chips.
This is good. I used ripe Hachiya persimmons, cayenne instead of serrano peppers and sea salt following the rest of the ingredients exactly.