Fuyu Persimmon Relish Recipe | Epicurious
This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program. There are two types of persimmons...
Keywords
- condiment
- american
- persimmon
- dried currant
- side
- dinner
- dairy free
- gluten free
- nut free
- vegetarian
- vegan
- make ahead
- simmer
- food processor
- thanksgiving
- winter
- epicurious
Ingredients
- 1/2 tablespoon olive oil
- 1 onion, finely chopped
- 1 tablespoon mustard seed
- 1/2 cup sherry
- 1/4 cup sherry wine vinegar
- 4 firm-ripe Fuyu persimmons, finely diced and seeded if necessary (about 3 cups total)
- 1/4 cup dried currants
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
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