| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
Salsa |
1 |
Servings |
INGREDIENTS
| 1 |
|
Khaki persimmon, (Asian not American) |
| 1 |
|
Habanero, seeded and cut up |
| 1 |
lg |
Garlic clove, peeled and cut up |
| 1/2 |
ts |
Quatre Epices, (4-Spice powder)* |
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 can't find Quatre Epices in a specialty food store, you can make your
own. In France it's 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 isn't 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
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