Persimmon Salsa!

Whether you have a persimmon tree or friends with persimmon trees, this is the time of year when they seem to be everywhere. Persimmons recipes are quite commonly breads and pastry items because persimmons have a a sweet jam-like quality. We like salsa at our house and fruit mixes with hot chilies to create a flavor extravaganza. (Mango and pineapple salsas are also on this blog). So the persimmons (I used five) went into the salsa, along with:

Roasted garlic - 3 cloves
Cumin - rounded teaspoon
Salt - rounded teaspoon
Lime juice - one large lime
Crushed tomatoes - 2 1/2 cups
Red pepper flakes - rounded tablespoon
Chili powder - rounded teaspoon
Chipotle chili powder - level teaspoon
Ground coriander - level reaspoon, or cilantro leaves - rounded tablespoon

Persimmons need to be peeled and be sure not to get any seeds into the sauce.
 
Put the tomatoes, persimmon pulp, lime juice and garlic into a blender to make a sauce with an even texture.

Pour the sauce into a glass bowl and add spices to bring it to the level of heat that you like. None of the

The longer the salsa sits, the more heat it will absorb from the chili pepper flakes and powders, so you might want to wait for a while before adding more of those things unless you will not be bothered by a spicy salsa.

 To roast garlic, chop the tops from a few heads, drizzle with olive oil and bake at 325 for about 45 minutes. When the cloves are soft, you can squeeze them out of the skins and put them in a glass jar in the refrigerator to use in salad dressings, hummus, or any sauce you might be making. They will keep for a couple of weeks on the top shelf and add terrific flavor to many dishes.