| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 3 | Servings | ||
INGREDIENTS
| 1/4 | c | Chopped fresh cilantro |
| 1 1/2 | tb | Minced red onion |
| 1 | tb | Fresh lime juice |
| 1 | ts | Minced jalapeno pepper |
| 2 | Ripe persimmons, (10 ounces) peeled and coarsely chopped |
INSTRUCTIONS
Combine all ingredients in a bowl, and stir well. Cover and chill. Yield: 3/4 cup (serving size: 1/4 cup). Serving Ideas : Serve with pork, turkey, or duck. Recipe by: Cooking Light, Nov/Dec 1994, page 171 Posted to EAT-L Digest 19 Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997
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