Market Fresh Salsa with Persimmon Vinegar

This salsa is quick to make and delicious. When sourcing your ingredients, local is best. The flavor of vine-ripened tomatoes alone will take this recipe to the next level. From summer to fall, your local farmer's market should have all the fresh ingredients you need.

Ingredients:

• 1-2 jalapeño peppers (depends on how spicy you like it, keep the seeds for extra spice)
• 1/2 red onion
• 3 garlic cloves
• 1 bunch of fresh cilantro
• 6-8 medium size tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon whole coriander seeds
• 1 teaspoon sea salt
• 2 tablespoons Figure Ate Persimmon Vinegar

Food Processor Instructions: 

• Put the “S” Blade into the food processor bowl
• Peel the red onion, cut it in half and then quarter it, then add to the food processor
• Remove the jalapeño stems and add the peppers to the food processor (if you are sensitive to spice, remove the seeds before adding them to the food processor)
• Add the cilantro, garlic cloves, coriander seeds to the food processor
• Pulse the mixture 3-4 times or until the ingredients are well minced and combined
• Add the ground cumin, sea salt, Persimmon Vinegar, and tomatoes to the food processor
• Pulse 3-4 times or until the salsa has reached your preferred consistency (the longer the mixture is pulsed, the more liquidy the salsa will be)
• Mix any additional seasoning in by hand

By Hand Instructions: 

• Mince the garlic, red onion, jalapeño, and cilantro and add them to a mixing bowl (if you're sensitive to spice, put some of the jalapeño aside and add to taste at the end)
• Finely dice the tomatoes and add them to the mixing bowl
• Curse the whole coriander seeds in a mortar and pestle, then add them to the mixing bowl with ground cumin and sea salt
• Add the Persimmon Vinegar
• Mix all ingredients and season to taste

Note: For best flavor, place in an airtight container and refrigerate overnight. This allows the flavors to deepen, particularly that hint of persimmon!