| 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
A Message from our Provider:
“Jesus: right way, only truth, best life.”