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4 Fuyu persimmons
1 lime
1 bag (about a quart) of cranberries
2 jalapeño peppers
1/4 cup of finely chopped cilantro
1/2 tablespoon sugar

Peel the persimmons and dice them. Put the cranberries in a pot of boiling water and blanch them just long enough to pop them all, but without letting them go all mushy. Wash and chop the peppers. Drain the cranberries and put them in a bowl with the persimmons. Add the peppers and the cilantro. Squeeze the lime over the bowl, and stir. If the persimmons are not sweet enough to offset the tartness of the cranberries (I have had mixed results, depending on whether it's early or late in the season) add some sugar. Use more or fewer chiles to adjust the spiciness to your taste. Serve with tortilla chips.