Persimmon Habanero Salsafruits/nuts, salsa, vegetables 1.00 very ripe kaki persimmon (ie 1 one of the 1 asian types, not the 1 american native) 1.00 ripe hab, seeded, deveined 1 and cut up 1.00 large garlic clove, peeled and cut 1 up 1/2 tsp 4.00 spice powder)* 1 quatre epices (french Scrape the flesh of the persimmon off the skin and into a food processer; add the Hab, the garlic and the Quatre Epices. Pulse til smooth. If you cook this, it gets very thick, loses some of the terrific persimmon color and some heat, but it isn't bad sauteed briefly. Store in a closed jar in the fridge. I had it with boneless pork chops just cooked in a bit of olive oil, but you could add some of the salsa to the chops after they've been browned over high heat; lower the heat and let the chops cook in the salsa for 10-15 min. * If you can't find Quatre Epices in a specialty food store, you can make your own.In France it's much used in charcouterie, but I like it a lot in prune butter, punkin pie and apple crisp. Larousse Gastronomique gives the following formula, but I think the one I buy here in Phila at Assouline & Ting has less pepper. |
