Roasted Pear & Pineapple Summer Salsa

Ingredients: 6 ripe pears; peeled and cut in half (or two 15oz cans) ¼ pineapple; peeled, cored and sliced (or one 15oz can) 6 tbsp. dehydrated diced mixed bell peppers 1 cup diced red onion 6 tbsp. lime juice 1 tbsp. minced dried mango 1 tsp. La Plata Peak Latino Spice 1 cup chopped cilantro 2 tbsp. brown sugar 1 tbsp. minced crystallized ginger ¼ -½ of a 7oz can chipotle in adobo sauce depending on desired spiciness

Notes: The dehydrated bell peppers should not be re-hydrated on their own, but mixed into the lime juice and adobo sauce. This will allow them to soften without getting soggy. As is, this salsa has a lot of spice to it. Reduce the amount of chipotles added to mellow it out. Directions: Preheat broiler. Place the pears and pineapple on a cookie sheet lined with aluminum and place in broiler. Roast for 4-5 minutes per side. Meanwhile, in a large bowl, pour in lime juice, adobo sauce (setting chipotles aside for mincing) and the mixed bell peppers. Stir thoroughly. Mince chipotles and add to the bowl along with the rest of the remaining ingredients. Stir lightly. Remove roasted fruit from broiler and sit until cool to the touch. Coarsely dice fruit and add to the bowl, toss gently. Recipe Summary: Servings: 5-6 cups salsa Total time: 1/2 hour Serving Suggestions: Serve with chips or as a topping for pork or chicken. Thanks to: Mike Johnston, Savory Spice Shop Owner

Back to Top