{ persimmon salsa }

{ persimmon salsa }

persimmons
what to do...what to do...

Every fall my persimmon tree turns the most gorgeous shade of orange.  It overflows with fruit and then it seems that, within weeks, it’s a naked and barren Charlie Brown-like tree. It all feels very quick. And every year, I haven’t the foggiest idea of what to do with my persimmons. The tree is by far the prettiest tree in my yard and I wish I had more scattered about. But the fruit? Meh. I gave it that assessment on zero authority. I never even tried one. I know, horrible. Heresy. I never cut one open.  I would give them away or compost not knowing what to do with the bunch.

This year they made it into the house and were stacked high in a bowl. Again, merely fall decoration. The other day I was cooking in the kitchen and  as I stared at them it came to me: salsa. It’s the perfect California recipe: a warm weather recipe (salsa) using a cool weather fruit (persimmon). While the rest of you are freezing, we’re sweating balls. This would be perfect with tortilla chips and your Mexican beer of choice (I would pick Corona…I like the skunk flavor). I was also thinking it would be amazing with salmon. I served it the other day with my slow-cooker chicken carnitas…which are going to make it on the blog in the next couple of days. It was DELICIOUS. Freshly-charred corn tortillas, melt-in-your-mouth chicken carnitas, some tangy goat cheese and a sprinkle of fresh-cut cilantro. Yum.

Below is the recipe and now I’m obsessed. Sorry, no more fall persimmon giveaways. They’re all mine. Mu hu ha ha ha.

{ persimmon salsa }

Makes About 3 Cups

INGREDIENTS

  • 4 persimmons, peeled and diced
  • 1/2 purple onion, diced
  • 2 garlic clove, minced
  • 1 lime, squeezed and zested
  • 2 tablespoons veggie oil
  • salt to taste
  • 2 teaspoon poblano, seeded and minced (could also use a jalapeño)
  • 1 tablespoon honey
  • 1/2 cup chopped cilantro

INSTRUCTIONS

  • Throw everything in a bowl and taste it. Too acidic? Add a touch more of honey. Too sweet? Add some more lime. Need more heat? Go cray with the poblano. The sky’s the limit here. Cover with plastic wrap and put in the fridge. When you’re ready to serve, taste again and make sure you got your seasonings correct.
  • This is going to Turkey Bingo at Vet’s Hall tonight. You heard me. Sounds like a McMurty novel, doesn’t it? It’s everything you’re imagining it to be and better. It’s the 101th year. They used to give out live turkeys back in the day. Glad mine will be dead and wrapped in plastic. I’m just saying. Ten cents a game…can’t beat a night like that. Wish me luck. xo
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2 Comments

  • Estelle Murray 2015/01/20 at 8:04 PM

    I love this blog!! and Stella is awesome!!!

    Reply

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