TOMATILLO PERSIMMON SALSA

I saw some lovely persimmons and tomatillos in the market this week and they looked so nice together that I had to buy them. I hadn’t worked with tomatillos before, but I certainly have had salsa verde and I thought the persimmon would pair nicely. I did a lot of searching and it’s not a very popular combination, but I’m always up for a challenge, so I gave this a try.

Ingredients

4 tomatillos 
3 persimmon (sharon fruit) 
tablespoon fresh parsley chopped (I had curly, but I
think I would prefer flat) 
teaspoon fresh mint chopped (I had chocolate mint, but
you could use anything) 
juice of one lime 
pinch of salt 
1/2 cup of extra virgin olive oil

Instructions

Put the tomatillos and persimmon in a large pot. Cover with water and simmer, 20 – 25 minutes.

Drain and cool and then peel them. I scored the bottoms and just peeled off the skin and any tough spots or cores.

After peeling, put the tomatillos and persimmon in the blender or food processor and add the lime, salt, parsley and mint.

Pulse a couple of times and then with the motor going pour in the olive oil. Transfer to an airtight jar.

Refrigerate, but allow salsa to warm to room temperature before serving.

Notes

You could serve this with chips, or alongside a spicy piece of protein.

I might even try mixing some with a little plain yogurt. We served it with blackened chicken, but I can think of so many things that this would be perfect for!