Peppered Pear-raspberry Salsa Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3: Anjou pears, peeled and cored seeded and chopped, 1/4-inch dice
3: Serrano pepper, minced
1 cup: Sweet white wine,
1/2 cup: Raspberry vinegar,
1: Lime, juiced
1 pint: Fresh raspberries, 1/2-inch pieces
1 tsp: Finely grated fresh ginger,
1/2 tsp: 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+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 on Aug
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp