PERSIMMON CHILE PICKLES
Make and share this Persimmon Chile Pickles recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 1h30m
Yield 8 pints
Number Of Ingredients 10
Steps:
- Cut stems off persimmons and peel.
- Cut into 1 inch wedges, disarding seeds.
- Cut onions and peppers into 1/2 inch squares.
- Peel and mince garlic.
- Mash chilies.
- In a large pan bring garlic, chili, water, vinegar, salt and spice to a rolling boil on high.
- Add 1/4 of the fruit and cook for 30 seconds-start timing when"broth" returns to a boil.
- Remove fruit and repeat until all fruit is cooked.
- Prepare 8 pint jars.
- Place 0.125 of the onions into each hot jar.
- add 0.125 of the presimmons into each hot jar.
- and top with 0.125 of the peppers into each hot jar.
- Bring liquid to boiling and pour equally into each jar, leaving 1/4 inch head space.
- Wipe rims and seal.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 30.8, Fat 0.2, Sodium 297.4, Carbohydrate 7.2, Fiber 1.4, Sugar 3, Protein 0.9
PICKLED CHILES
Provided by Michael Symon : Food Network
Time 45m
Yield about 2 quarts
Number Of Ingredients 10
Steps:
- Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
- Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
PERSIMMON SALSA
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Categories Condiment/Spread Fruit Ginger Onion No-Cook Cocktail Party Lime Mint Basil Hot Pepper Fall Persimmon Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
GRANNY FRANNY'S PERSIMMON CURRY CHILI
Add persimmons, who'd-a-thought? Mom made this chili tonight with what she had in the house and it was phenomenal. I had to share. It was a perfect blend of sweet and spicy, warming us up right before the holidays. This fast and easy recipe is definitely one to consider when you are overloaded with all the persimmons someone brought into the office to share. It's simple, and I'm telling you it's amazing.
Provided by Rhonda McCoy Grady
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 10
Number Of Ingredients 17
Steps:
- Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
- Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
- Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.
Nutrition Facts : Calories 287 calories, Carbohydrate 30.4 g, Cholesterol 36.1 mg, Fat 10.9 g, Fiber 10.2 g, Protein 17.8 g, SaturatedFat 4 g, Sodium 1223.9 mg, Sugar 3.2 g
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