| 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 | t | Finely grated fresh ginger |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.3mg
Potassium: 64.1mg
Carbohydrates: 13.4g
Fiber: 2.1g
Sugar: 6.5g
Protein: <1g