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Roasted Pear & Pineapple Summer Salsa

Yields: 5 cups
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Savory Spice Shop Ingredients
La Plata Peak Adobo Spice 1 oz bag $1.95
Chiles Chipotle in Adobo Sauce $3.40
Ginger, Crystallized: Cubed 2 oz bag $2.75

Ingredients:

Notes:

*Instead of 6 pears, you can use 2-15 oz. cans of halved pears, drained. Instead of 1/4 pineapple, you can use 1-15 oz. can pineapple slices, drained.

Directions:

Preheat broiler. Place pears and pineapple on a cookie sheet lined with aluminum and place in broiler. Broil for 4 to 5 min. per side then remove and set aside to cool. Meanwhile, in a large bowl, stir together mixed bell peppers, lime juice, La Plata and adobo sauce (setting chipotles aside for mincing). For more heat, use a ½ can of chipotle in adobo; to ease up a bit, use ¼ can. Mince chipotles and add to the bowl along with remaining ingredients. Stir lightly. Coarsely dice roasted fruit and add it to the bowl; toss gently. Serve immediately or refrigerate.

Serving Suggestions:

Serve with chips or as a topping for pork or chicken.

Yields:

5 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Roasted Pear & Pineapple Summer Salsa

“I just wanted to let you know that we received our spice kit and are very excited to be using these spices. My husband wants to clean out our entire cabinet and start replacing with all of your spices. He absolutely loves them and believe me, that is something with him, because he is VERY picky with his spices.”

-Teresa F. of Connersville, IN

Roasted Pear & Pineapple Summer Salsa


Yields: 5 cups

Ingredients:

Notes:

*Instead of 6 pears, you can use 2-15 oz. cans of halved pears, drained. Instead of 1/4 pineapple, you can use 1-15 oz. can pineapple slices, drained.

Directions:

Preheat broiler. Place pears and pineapple on a cookie sheet lined with aluminum and place in broiler. Broil for 4 to 5 min. per side then remove and set aside to cool. Meanwhile, in a large bowl, stir together mixed bell peppers, lime juice, La Plata and adobo sauce (setting chipotles aside for mincing). For more heat, use a ½ can of chipotle in adobo; to ease up a bit, use ¼ can. Mince chipotles and add to the bowl along with remaining ingredients. Stir lightly. Coarsely dice roasted fruit and add it to the bowl; toss gently. Serve immediately or refrigerate.

Serving Suggestions:

Serve with chips or as a topping for pork or chicken.

Yields:

5 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.