Roasted Pear & Pineapple Summer Salsa

Ingredients: 6 ripe pears; peeled and cut in half (or two 15oz cans) 1/4 pineapple; peeled, cored and sliced (or one 15oz can) 6 tbsp. dehydrated diced mixed bell peppers* 6 tbsp. lime juice 1 tsp. La Plata Peak Latino Spice 1/4-1/2 7oz can chipotle in adobo sauce depending on desired spiciness 1 cup diced red onion 1 tbsp. minced dried mango 1 tbsp. minced crystallized ginger 2 tbsp. brown sugar 1 cup chopped cilantro

*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. 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 then remove and set aside to cool. Meanwhile, in a large bowl, stir together lime juice, adobo sauce (setting chipotles aside for mincing) and the mixed bell peppers. For full spiciness, use a 1/2 can of Chipotle in Adobo, to ease up a bit, use 1/4 can. Mince chipotles and add to the bowl along with the rest of the remaining ingredients. Stir lightly. Coarsely dice roasted fruit and add to the bowl, toss gently. Serve immediately or refrigerate. Serving Suggestions: Serve with chips or as a topping for pork or chicken. Yields: 5-6 cups salsa Thanks to: Mike Johnston, Savory Spice Shop Founder

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