Persimmon Dipping Sauce

Name: Persimmon Dipping Sauce
Yield: Makes 1½ Cups
Cuisine: China
Ingredients: 1 small yellow wax chili or red Fresno chili, tipped, halved lengthwise, and seeded; 2 tablespoons China Moon Pickled Ginger; 2 to 3 tablespoons coarsely chopped coriander leaves and stems; Dash of fine sea salt; 1½ teaspoons sugar; ½ cup dried persimmon slices; 1¼ cups boiling water; 1½ teaspoons freshly squeezed lemon juice; 3 tablespoons juice from China Moon Pickled Ginger

Preparation info

Makes
1½

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Ingredients

½ cup dried persimmon slices
1¼ cups boiling water
1 small yellow wax <

Asia
China
Sauce
Preserve
Gluten-free

Method

In a small bowl, combine the persimmon slices and the boiling water. Cover and let soak until the water cools; the fruit will be very soft.
In a food processor, process the persimmons, the soaking liquid, and all of the remaining ingredients through the salt until smooth. Taste the sauce and adjust with a dash more salt, lemon juice, and/or sugar, if necessary. If