Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Roasted Pear & Pineapple Summer Salsa

Yields: 5 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Mixed Bell Peppers, Diced 2 oz bag $3.90 x 2
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. 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 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 love what you do! You help us make our kitchens turn out the best tasting foods and our homes smell so fantastic! It makes me want to cook! My brother and sister in-law sent us one of your wonderful gift packs and I've been enjoying it.”

-Java R. from Modesto, CA

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. 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 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.