Persimmon Salsa Verde
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Ingredients
  • 12-15 Tomatillos (husks removed, cleaned well and halved
  • 3-4 Cloves of Garlic (Peeled)
  • 1 Jalapeño
  • 2 Tbsp Olive oil
  • 1 Bunch Cilantro Leaves
  • 1 persimmon (Diced Small)
  • Salt and pepper to taste.
Instructions
  1. Set oven to broil. Wash and prepare vegetables. Make sure to wash the tomatillos thoroughly. If they are not washed well, the sticky coating on the outside of the tomatillos will turn your salsa into jelly when it cools.
  2. Spread half the oil on a baking sheet and place the tomatillos cut side down on the pan, as well as the garlic cloves and whole jalapeño. Brush the vegetables with the remaining oil and place the pan under the broiler. Let cook for 10-12 minutes, or until the skins of the veggies are nicely browned or even slightly burnt.
  3. Using a spatula, place the broiled vegetables into a food processor. Make sure to cut the stem off the jalapeño. Add the cilantro leaves and salt and pepper to the food processor as well. Blend until well incorporated.
  4. Transfer to a bowl and stir in the diced persimmon.
  5. Serve immediately with chips or sliced vegetables for a warm dip or refrigerate for a cold salsa.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/persimmon-salsa-verde/