by user | Oct 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (4 Cups) Persimmon Salsa Verde: 1 pound tomatillos 1 pound persimmons ¼ cup fresh lime juice 1 tbsp honey 3 tsp. cumin 2 tbsp chopped parsley 1 tbsp chopped mint 2 tsp. kosher salt ½ cup...
