Persimmon Habanero Salsa

Title:
Persimmon Habanero Salsa

Yield:
1 Servings

Categories:
Salsa




Ingredients:





     1    Khaki persimmon, (Asian not


          -American)


     1    Habanero, seeded and cut up


     1 lg Garlic clove, peeled and cut


          -up


   1/2 ts Quatre Epices, (4-Spice


          -powder)*






 Scrape the flesh of the persimmon off the skin and into a food processor;


 add the Habanero, the garlic and the Quatre Epices. Pulse till smooth. * 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, pumpkin 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. Quatre Epices 1 1/8 Cup ground white pepper 1 1/2 Tbs


 ground or powdered cloves 3 1/2 Tbs ground ginger 4 Tbs ground nutmeg


 Combine the spices really well...you could even use a hand mixer, and store


 in a closed jar


 


 NOTES : 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 refrigerator


 


 Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray 
on


 Apr 29, 1997