Having an easy salsa recipe on hand can be a life saver when you have company. It also can save you money, because we all know jarred salsa can be surprisingly expensive. The store-bought salsas can also be filled with added ingredients that are unhealthy and unnecessary.
With only six ingredients this flavorful salsa has a nice mild spice to it and a sweet aftertaste your family or dinner guests will love. Also, the peace of mind of knowing exactly what you are serving is reason enough to know this recipe and make it often. We like to make this alongside hummus as an hor d’oeuvre spread.
Enjoy.
Persimmon Salsa Verde
Prep time
Cook time
Total time
Author: Meatless Makeovers
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
- 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.
- 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.
- 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.
- Transfer to a bowl and stir in the diced persimmon.
- Serve immediately with chips or sliced vegetables for a warm dip or refrigerate for a cold salsa.
