Spicy Persimmon Salsa
This Spicy Persimmon Salsa offers a delightful and unexpected twist on traditional salsa, using the sweet, vibrant pulp of ripe persimmons as its base. It's a quick, no-cook recipe that delivers a perfect balance of sweet, spicy, and tangy flavors, ideal for dipping or as a topping.
For 4 servings
Wash the persimmons thoroughly. For Fuyu persimmons, peel them using a vegetable peeler. If using very ripe Hachiya persimmons, simply scoop out the soft pulp directly into a bowl, discarding the skin and stem.
Finely dice the peeled Fuyu persimmons into small, uniform pieces (about 1/4-inch cubes). If using Hachiya pulp, mash it lightly with a fork to break up any large chunks. Place the diced or mashed persimmon into a medium mixing bowl.
Finely dice the red onion and mince the jalapeño pepper. For less heat, ensure all seeds and white membranes are removed from the jalapeño. Add the diced onion and minced jalapeño to the bowl with the persimmon.
Finely chop the fresh cilantro and add it to the bowl. Squeeze the fresh lime juice over all the ingredients.
Add the sea salt. Gently stir all the ingredients together until well combined. Be careful not to overmix, especially if using diced persimmons, to maintain some texture.
Taste the salsa and adjust seasoning as needed. You might want to add a little more salt, lime juice, or even a tiny pinch of sugar if your persimmons aren't very sweet.
For best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes before serving. This allows the flavors to meld and deepen.
Serve chilled with tortilla chips, as a topping for grilled chicken or fish, or alongside tacos and quesadillas.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choosing Persimmons: Use Fuyu persimmons if you prefer a chunky salsa, as they are firm when ripe. If you like a smoother, jam-like consistency, opt for very ripe Hachiya persimmons, which will be soft and gelatinous.
- 2Heat Control: To increase the heat, leave some or all of the jalapeño seeds and membranes intact. For a milder salsa, use only the flesh of the jalapeño or substitute with a milder pepper like a serrano for a different kick.
- 3Resting Time: Don't skip the resting step! Allowing the salsa to chill for at least 30 minutes in the refrigerator significantly enhances the flavor as the ingredients meld together.
- 4Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, but the texture might soften slightly over time.
Adapt it for your goals.
Fruity Boost
Add 1/4 cup of finely diced mango or pineapple for an extra tropical sweetness and texture.
Smoky KickSmoky Kick
Incorporate 1/2 teaspoon of smoked paprika or a tiny amount of finely minced chipotle in adobo for a smoky, deeper heat.
Herbaceous TwistHerbaceous Twist
Replace half of the cilantro with fresh mint or basil for a brighter, more aromatic salsa, especially good with grilled seafood.
Why this is on our healthy list.
Rich in Antioxidants
Persimmons are packed with antioxidants like Vitamin C and carotenoids, which help combat free radicals and reduce oxidative stress in the body.
Good Source of Fiber
High in dietary fiber, this salsa can aid in digestion, promote gut health, and contribute to feelings of fullness, supporting weight management.
Vitamin C Boost
With persimmons, lime, and jalapeños, this salsa provides a significant amount of Vitamin C, essential for immune function and skin health.
Frequently asked questions
While fresh, ripe persimmons are ideal for the best texture and flavor, you could potentially use thawed frozen persimmon pulp. However, the texture might be softer and more watery, so you may need to drain any excess liquid before mixing.
