Free Recipe Peppered Pear-Raspberry Salsa
Recipe Type: C Recipes
Recipe Preparation: stir
Cooking Ingredients for Peppered Pear-Raspberry Salsa Recipe
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
Peppered Pear-Raspberry Salsa Preparation
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.
Cooking Temperature:
Recipe Serves: 10
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