Persimmon-Avocado Nachos baked blue corn tortilla chips
2 Persimmons 1 Avocado, large or 2 medium size 1 Jalapeno 1/2 Red Onion, medium-small one 1/4 Cup Chopped Cilantro 3 Tbs. Lemon or Lime Juice 1/2 tsp. Dark Chile Powder, maybe a bit more 1/2 tsp. Ground Cumin 1/2 tsp. Salt
5 Blue Corn Tortillas 2 tsp. Olive Oil
Heat oven to 375 degrees
Wash and dry the persimmons.
Peel the onion and cut in half.
Wash and spin dry the cilantro.
Cut jalapeno in half; mince one half and cut the other half into thin round slices.
Rub a few drops of oil onto one side of each tortilla.
Stack the tortillas and cut them into quarters.
Place tortilla quarters onto a half sheet pan.
Bake in the oven for 8 minutes.
Remove from oven and turn each chip over.
Bake for another 8 minutes.
Remove and let cool on the same sheet pan.
Cut persimmons into 1/4 inch thick round slices.
Cut persimmon slices into a small dice.
Small dice the onion and avocado.
Mince the jalapeno half.
Chop the cilantro.
Gather and measure spices.
Place all fresh ingredients plus spices into a mixing bowl and toss together.
Place a large spoonful of the salsa onto a chip.
Garnish with a jalapeno slice and serve.
Makes a great holiday appetizer.
New Taste Thinking:
I demonstrated this recipe last weekend at the Coachella Farmers Market and it was a hit. I actually saw my friend, Chef Andie doing a very similar version at another farmers market the week before and "borrowed" the idea from her, with her permission. Great recipe for the market because you don't need any kind of serving stuff like forks or plates, keeping it clean and green.