Saturday, September 5, 2009

Pear Salsa

(Adapted from Taste of Home Backyard Grilling: Recipes and
Tips to Grill Like a Pro, Reiman Media Group, Inc., 2006)

This salsa goes particularly well with pork, but also with
chicken and fish, especially grilled.

3 - 4 pears, peeled and chopped
1 - 4 tablespoons red onion, chopped (amount to taste)
2 tablespoons fresh mint, chopped
3 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped
1 teaspoon sugar
1/2 - 1 teaspoon cracked black pepper (amount to taste)

Mix ingredients in bowl; serve chilled.


1. I personally prefer Bosc pears, as they're not only
tastier but somewhat firmer than most other pears and
hold up better if the salsa is left over for several days.

2. The recipe actually calls for 1/3 cup of red onion, but
I don't care for that much in this recipe.

3. Dried mint can be substituted for the fresh, but the
result isn't quite as flavorful.

4. I've found this salsa is best if kept overnight before
serving, as the flavors have time to mingle and develop;
also, it keeps well for 3 - 5 days in the refrigerator.

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