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Roasted Pear & Pineapple Summer Salsa




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.
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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
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