Roasted Pear & Pineapple Summer Salsa
Ingredients:
- 6 x ripe pears, peeled and cut into halves*
- 1/4 x pineapple, peeled, cored and sliced*
- 6 Tbsp. mixed dehydrated bell peppers*
- 6 Tbsp. lime juice
- 1 tsp. La Plata Peak Latino Spice
- 1/4 x 7oz can chipotle in adobo sauce
- 1 cup red onion, diced
- 1 Tbsp. dried mango, minced
- 1 Tbsp. crystallized ginger, minced
- 2 Tbsp. brown sugar
- 1 cup cilantro, chopped
Notes:
*Instead of 6 pears, you can use 2, 15oz cans of halved pears.
*Instead of 1/4 pineapple, you can use 1, 15oz can of pineapple slices.
*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.