Hot Pepper Persimmon Sauce
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A sweet, spicy, and richly flavored blended sauce made with ripe persimmons, Calabrian peppers or harissa, aromatics, vinegar, and avocado oil. Use it as a marinade, dipping sauce, or finishing sauce for savory dishes.
- Time
- 10 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 335 g
- 45 g
- 11 g
- 2 g
- 30 g
- 60 g
- 7 g
- 20 g
- 55 g
- 3 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 610 g before cooking, which is about 75 g per serving.
Steps
Clean the persimmons, remove their skin, and cut the fruit into cubes. Trim and prepare the garlic, ginger, and shallot as listed.
Add the cubed persimmons, hot pepper Calabrian sauce or harissa, garlic, ginger, apple cider vinegar, liquid aminos, cumin, agave, avocado oil, cinnamon, and chopped shallot to a blender.
Blend until completely smooth and the sauce has an even, pourable consistency. Stop and scrape down the sides of the blender if needed.
Taste the sauce and add salt and black pepper to taste. Blend briefly again to incorporate the seasoning.
Serve as a marinade, sauce, or dip.
Notes
No cooking is required. Refrigerate leftover sauce in a sealed container and use it as a marinade, sauce, or dip.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 123
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 8 g
- Fiber
- 2 g
Where the calories come from
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