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-> [Central American, Mexican, North American, Salsas, Sauces & Dressings, South American] -> [Persimmon habanero salsa Recipe] |
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Persimmon habanero salsa
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| Artist: |
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| Categories: |
Central American, Mexican, North American, Salsas, Sauces & Dressings, South American |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Khaki persimmon, (Asian not | | | -American) | | 1
| | Habanero, seeded and cut up | | 1
| large | Garlic clove, peeled and cut | | | -up | | 1/2
| tsp | Quatre Epices, (4-Spice | | | -powder)* |
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Procedures:
| 1 | Scrape the flesh of the persimmon off the skin and into a food processor; add the habanero, the garlic and the quatre epices. | | 2 | Pulse till smooth. | | 3 | * if you can"t find quatre epices in a specialty food store, you can make your own. | | 4 | In france it"s much used in charcouterie, but i like it a lot in prune butter, pumpkin pie and apple crisp. | | 5 | Larousse gastronomique gives the following formula, but i think the one i buy here in phila at assouline & ting has less pepper. | | 6 | Quatre epices 1 1/8 cup ground white pepper 1 ?tbs ground or powdered cloves 3 ?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 sautaeed briefly. |
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