Salsas recipes

Course : Salsas
Source: Cooking Light, Nov/Dec 1994, page 171
Serves: 3/4 cup

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Ingredients:

1/4 cup chopped fresh cilantro

1 1/2 tablespoons minced red onion

1 tablespoon fresh lime juice

1 teaspoon minced jalapeno pepper

2 medium ripe persimmons -- (10 ounces) peeled and coarsely chopped

Combine all ingredients in a bowl, and stir well. Cover and chill.