Persimmon Salsa

• PERSIMMON SALSA
• 2 Persimmons - chopped as evenly as possible
• 1 tablespoon finely chopped red onions
• 1/2 teaspoon lemon juice
• 1/4 teaspoon paprika
• Pinch sea salt
• 1 tablespoon chopped cilantro
• HONEY-LIME YOGURT
• 1/4 cake plain greek yogurt
• 1/2 teaspoon lime zest
• 1 tablespoon honey
• Pinch sea salt

1. In a bowl mix chopped persimmons, chopped onions, chopped cilantro, lemon juice, paprika and salt and refrigerate until ready to serve.
2. In a bowl mix plain yogurt, lime zest, yogurt, salt in a bowl and refrigerate until ready to use.
3. ASSEMBLE
4. Put the tortilla chips on a serving platter.
5. 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.
6. Top it off with the Persimmon Salsa and serve.

salsa, red onions, lemon juice, paprika, salt, cilantro, honeylime yogurt, cake, lime zest, honey, salt

Taken from food52.com/recipes/25121-persimmon-salsa (may not work)