Try this Persimmon Habanero Salsa recipe, or contribute your own.

Still searching for what to cook ?

Name: Persimmon Habanero Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Habanero, seeded and cut up; 1/2 ts Quatre Epices, (4-Spice; 1 Khaki persimmon, (Asian not; 1 lg Garlic clove, peeled and cut

Find the most delicious recipes here

INGREDIENTS

1 Habanero, seeded and cut up
1/2 ts Quatre Epices, (4-Spice
1 Khaki persimmon, (Asian not
1 lg Garlic clove, peeled and cut

Servings

INSTRUCTIONS

Scrape the flesh of the persimmon off the skin and into a food processor; add the Habanero, the garlic and the Quatre Epices. Pulse till smooth. * If you cant find Quatre Epices in a specialty food store, you can make your own. In France its much used in charcouterie, but I like it a lot in prune butter, pumpkin pie and apple crisp. Larousse Gastronomique gives the following formula, but I think the one I buy here in Phila at Assouline & Ting has less pepper. Quatre Epices 1 1/8 Cup ground white pepper 1 1/2 Tbs ground or powdered cloves 3 1/2 Tbs ground ginger 4 Tbs ground nutmeg Combine the spices really well...you could even use a hand mixer, and store in a closed jar NOTES : If you cook this, it gets very thick, loses some of the terrific persimmon color and some heat, but it isnt bad sauteed briefly. Store in a closed jar in the refrigerator Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray on Apr 29, 1997

NOTES

Alert editor

Persimmon Habanero Salsa

1 Habanero, seeded and cut up
1/2 ts Quatre Epices, (4-Spice
1 Khaki persimmon, (Asian not
1 lg Garlic clove, peeled and cut

Scrape the flesh of the persimmon off the skin and into a food processor;  add the Habanero, the garlic and the Quatre Epices. Pulse till smooth. * If  you cant find Quatre Epices in a specialty food store, you can make your  own. In France its much used in charcouterie, but I like it a lot in prune  butter, pumpkin pie and apple crisp. Larousse Gastronomique gives the  following formula, but I think the one I buy here in Phila at Assouline &  Ting has less pepper. Quatre Epices 1 1/8 Cup ground white pepper 1 1/2 Tbs  ground or powdered cloves 3 1/2 Tbs ground ginger 4 Tbs ground nutmeg  Combine the spices really well...you could even use a hand mixer, and store  in a closed jar    NOTES : If you cook this, it gets very thick, loses some of the terrific  persimmon color and some heat, but it isnt bad         sauteed briefly.  Store in a closed jar in the refrigerator    Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray <waltgray@mnsinc.com> on  Apr 29, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.