For the roasted tomato puree

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4–5 Roma tomatoes

½ white or yellow onion, roughly chopped

6 cloves garlic

½ jalapeño, seeded

½ teaspoon cumin

½ teaspoon salt

For the persimmon salsa

3–4 Fuyu persimmons, firm but ripe

½ cup red onion, finely diced

¼ cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon olive oil

1 teaspoon Chipotle powder (or to taste)

2 teaspoon Sugar (to taste)

2 teaspoon Hot sauce (to taste)

Salt and pepper to taste 

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Instructions

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Place the tomatoes, onion, garlic, and jalapeño on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15–20 minutes, or until the tomatoes are soft and slightly caramelized.

2. Make the puree: Once cooled, transfer the roasted vegetables to a blender. Add the cumin and puree until smooth. Add water as needed for a thinner consistency. Set the puree aside.

3. Prepare the persimmons: Wash, peel, and finely dice the Fuyu persimmons. Use Fuyu persimmons for a firm texture; Hachiya persimmons are too soft and astringent unless very ripe.

4. Assemble the salsa: In a large bowl, combine the diced persimmons, diced red onion, and chopped cilantro.

5. Combine and season: Pour the tomato puree over the persimmon mixture. Add the lime juice and a dash of olive oil. Add Chipotle powder, sugar, hot sauce, salt & pepper. Stir gently to combine all the ingredients. Taste and adjust.

6. Rest and serve: Cover the salsa and refrigerate for at least 30 minutes to allow the flavors to meld.