Serves: 4
Ingredients
-
PERSIMMON SALSA
-
2
Persimmons – chopped as evenly as possible
-
1
tablespoon finely chopped red onions
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1/2
teaspoon lemon juice
-
1/4
teaspoon paprika
-
pinches sea salt
-
1
tablespoon chopped cilantro
-
HONEY-LIME YOGURT
-
1/4
cake plain greek yogurt
-
1/2
teaspoon lime zest
-
1
tablespoon honey
-
pinches sea salt
Directions
- In a bowl mix chopped persimmons, chopped onions, chopped cilantro, lemon juice, paprika and salt and refrigerate until ready to serve.
- In a bowl mix plain yogurt, lime zest, yogurt, salt in a bowl and refrigerate until ready to use.
- ASSEMBLE
- Put the tortilla chips on a serving platter.
- You can either dollop a small amount of yogurt on each tortilla (this could get messy) or use the sandwich bag technique. Transfer the yogurt mixture in a sandwich bag and cut a small piece at one of the corners of the bag and pipe the yogurt onto each chip. This made the dish mess-free and pretty.
- Top it off with the Persimmon Salsa and serve.