Pear salsa mexicano

Yield: 2 .5 cups

Measure Ingredient
16 ounces Bartlett pear; drained & chopped
1 cup Tomato; chopped
4 ounces Chiles, green canned; chopped
¼ cup Scallion; chopped
¼ cup Bell pepper, green; chopped
1 tablespoon Olive oil
1 tablespoon Lime juice
1 tablespoon Cilantro; chopped (opt)
1½ teaspoon Garlic salt
1 teaspoon Oregano; crushed
1 small Hot pepper sauce; bottle

Combine all ingredients; mix well. Refrigerate at least one hour.

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