Peppered pear-raspberry salsa
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Anjou pears; peeled and cored seeded and chopped, 1/4-inch dice | |
| 3 | Serrano pepper; minced | |
| 1 | cup | Sweet white wine |
| ½ | cup | Raspberry vinegar |
| 1 | Lime; juiced | |
| 1 | pint | Fresh raspberries; 1/2-inch pieces |
| 1 | teaspoon | Finely grated fresh ginger |
| ½ | teaspoon | Crushed red pepper flakes |
Directions
Place pear pieces in a small, deep, preferably glass bowl. Add the chiles, wine, vinegar and lime juice. Cover and refrigerate overnight. Drain and discard the marinade and chile pieces, reserving 2 tablespoons of liquid.
Add the raspberries (cut fruit that is too large) to the pears. In a small bowl, mix together the reserved liquid, ginger and pepper flakes. Pour this over the fruit. Stir gently to coat. Serve immediately or cover and refrigerate no more than 2 hours prior to use. This salsa will not keep.
Makes about 1+½ cups.
kitpath@... 8/27/98 [per ¼ cup: 79 cals, 0.4g fat] NOTES : The heady contrast between spicy hot and sweet makes this unusual salsa a fascinating complement to roast poultry or pork. TIP: Underripe pears would be too graining for this salsa. Substitute canned pears in their own juice, if necessary.
Recipe by: SALSA by P. J. Birosik (MacMillan 1993) Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Aug 24, 1998, converted by MM_Buster v2.0l.