FUYU PERSIMMON SALSA

persimmon salsa

  • 4 small , 3 medium-size, or 2 large, firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
  • 2 tablespoons minced white onion, rinsed, drained
  • 1 tablespoon plus 1 teaspoon fresh lime or calamansi juice
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced seeded tree pepper and/or jalapeno or your favourite chile
  • 2 teaspoons minced fresh mint
  • 1 teaspoon minced peeled fresh ginger

Preparation

FOR FRESH:

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

TO CAN:

I tripled the batch and heated it just so it was warm enough to go into a prepared, warm 1/2 pint canning jar.

persimmon salsa homemade

I used my new Vittorio water bath/steam canner combo and processed for 20 minutes, once the gauge said it was ready.

 

jars of salsa
vitorrio steam canner water bath
pressure is on
finished salsa
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About gardengal bevy

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