Market Fresh Salsa with Persimmon Vinegar
This salsa is quick to make and delicious. When sourcing your ingredients, local is best. The flavor of vine-ripened tomatoes alone will take this recipe to the next level. From summer to fall, your local farmer's market should have all the fresh ingredients you need.
Ingredients:
- 1-2 jalapeño peppers (depends on how spicy you like it, keep the seeds for extra spice)
- 1/2 red onion
- 3 garlic cloves
- 1 bunch of fresh cilantro
- 6-8 medium size tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon whole coriander seeds
- 1 teaspoon sea salt
- 2 tablespoons Figure Ate Persimmon Vinegar
Food Processor Instructions:
- Put the “S” Blade into the food processor bowl
- Peel the red onion, cut it in half and then quarter it, then add to the food processor
- Remove the jalapeño stems and add the peppers to the food processor (if you are sensitive to spice, remove the seeds before adding them to the food processor)
- Add the cilantro, garlic cloves, coriander seeds to the food processor
- Pulse the mixture 3-4 times or until the ingredients are well minced and combined
- Add the ground cumin, sea salt, Persimmon Vinegar, and tomatoes to the food processor
- Pulse 3-4 times or until the salsa has reached your preferred consistency (the longer the mixture is pulsed, the more liquidy the salsa will be)
- Mix any additional seasoning in by hand
By Hand Instructions:
- Mince the garlic, red onion, jalapeño, and cilantro and add them to a mixing bowl (if you're sensitive to spice, put some of the jalapeño aside and add to taste at the end)
- Finely dice the tomatoes and add them to the mixing bowl
- Curse the whole coriander seeds in a mortar and pestle, then add them to the mixing bowl with ground cumin and sea salt
- Add the Persimmon Vinegar
- Mix all ingredients and season to taste
Note: For best flavor, place in an airtight container and refrigerate overnight. This allows the flavors to deepen, particularly that hint of persimmon!
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