| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Condiment, Fruit |
10 |
Servings |
INGREDIENTS
| 3 |
|
Anjou pears; peeled and cored seeded and chopped, 1/4-inch dice |
| 3 |
|
Serrano pepper; minced |
| 1 |
c |
Sweet white wine |
| 1/2 |
c |
Raspberry vinegar |
| 1 |
|
Lime; juiced |
| 1 |
pt |
Fresh raspberries; 1/2-inch pieces |
| 1 |
ts |
Finely grated fresh ginger |
| 1/2 |
ts |
Crushed red pepper flakes |
INSTRUCTIONS
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+1/2 cups.
kitpath@earthlink.net 8/27/98 [per 1/4 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@acd.net> on Aug
24, 1998, converted by MM_Buster v2.0l.
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