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Persimmon Salsa Verde


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Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(4 Cups)

Persimmon Salsa Verde:

  • 1 pound tomatillos
  • 1 pound persimmons
  • ¼ cup fresh lime juice
  • 1 tbsp honey
  • 3 tsp. cumin
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 tsp. kosher salt
  • ½ cup extra virgin olive oil

In a heavy saucepot cover tomatillos and persimmons with cold water.  Simmer until both are softened, approx. 20-25 minutes.  Drain water, cool and peel skins from both the tomatillos and persimmons.  Place both in a blender and add in the lime juice, honey, cumin and extra virgin olive oil.  Blend until slightly chunky.  Pour into mixing bowl and add salt, parsley and mint.  Adjust salt as needed.  Once completely cooled, store in airtight container up to 4 days.  Enjoy as an accompaniment to lamb, pork, turkey or salmon.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com