Persimmon Salsa

November 20, 2013
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Serves: 4

  • 2 Persimmons – chopped as evenly as possible
  • 1 tablespoon finely chopped red onions
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • pinches sea salt
  • 1 tablespoon chopped cilantro
  • 1/4 cake plain greek yogurt
  • 1/2 teaspoon lime zest
  • 1 tablespoon honey
  • pinches sea salt
  1. In a bowl mix chopped persimmons, chopped onions, chopped cilantro, lemon juice, paprika and salt and refrigerate until ready to serve.
  2. In a bowl mix plain yogurt, lime zest, yogurt, salt in a bowl and refrigerate until ready to use.
  4. Put the tortilla chips on a serving platter.
  5. You can either dollop a small amount of yogurt on each tortilla (this could get messy) or use the sandwich bag technique. Transfer the yogurt mixture in a sandwich bag and cut a small piece at one of the corners of the bag and pipe the yogurt onto each chip. This made the dish mess-free and pretty.
  6. Top it off with the Persimmon Salsa and serve.

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