persimmon-salsa-231115.json

{
    "directions": [
        "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.)"
    ],
    "ingredients": [
        "4 small or 3 medium-size 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 juice",
        "1 tablespoon minced fresh basil",
        "2 teaspoons minced seeded serrano chile",
        "2 teaspoons minced fresh mint",
        "1 teaspoon minced peeled fresh ginger"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Fruit",
        "Ginger",
        "Onion",
        "No-Cook",
        "Cocktail Party",
        "Lime",
        "Mint",
        "Basil",
        "Hot Pepper",
        "Fall",
        "Persimmon"
    ],
    "title": "Persimmon Salsa",
    "url": "http://www.epicurious.com/recipes/food/views/persimmon-salsa-231115"
}