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Ingredients
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PERSIMMON SALSA
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2
Persimmons – chopped as evenly as possible
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1 tablespoon
finely chopped red onions
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1/2 teaspoon
lemon juice
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1/4 teaspoon
paprika
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Pinch
sea salt
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1 tablespoon
chopped cilantro
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HONEY-LIME YOGURT
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1/4 cake
plain greek yogurt
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1/2 teaspoon
lime zest
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1 tablespoon
honey
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Pinch
sea salt
Directions
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In a bowl mix chopped persimmons, chopped onions, chopped cilantro, lemon juice, paprika and salt and refrigerate until ready to serve.
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In a bowl mix plain yogurt, lime zest, yogurt, salt in a bowl and refrigerate until ready to use.
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ASSEMBLE
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Put the tortilla chips on a serving platter.
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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.
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Top it off with the Persimmon Salsa and serve.
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