Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Pear Salsa

Recipe from: gailanng
Servings: About 3 cups

This dish goes fast at holiday parties to pool parties. Good pear variety choices are Asian pear, Bartlett, Comice and Anjou, being all juicy and mellow. May be serve as a side dish with roast or smoked turkey or baked ham or chicken. For a variation, try substituting 2 or 3 tablespoons finely chopped fresh ginger for the cilantro, parsley or mint.

1 to 2 tablespoon mild-flavored oil, such as almond or grapeseed oil
¼ cup chopped cilantro or ¼ cup Italian parsley or ¼ cup fresh mint
1 to 2 chili pepper, such as jalapeño, cored and finely chopped
1 to 2 garlic clove, crushed
2 to 3 tablespoons tequila, or juice of 1 lime
1 pinch salt
1 pinch fresh ground black pepper
2 cups peeled and finely diced pears
½ medium red onion, finely diced
1 red bell peppers or 1 yellow bell pepper, cored and diced

Whisk together in a medium-sized glass or porcelain bowl the oil, cilantro or parsley or mint, chile peppers, garlic, tequila, salt and the black pepper. Stir in the diced pear, onion and bell pepper and mix gently to combine well. Cover the bowl and marinate the salsa at least 3 hours, preferably at room temperature, and then cover and chill slightly, if desired.


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