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Slammin’ Summer Salsa



*You’ll need about 2 lb. pears for 4 cups diced. Asian pears are also called apple pears; firm Bosc pears could be used as a substitute. ¼ oz. Korean chile threads is approximately ½ cup loosely packed.


Preheat oven to 400 degrees. Rub poblanos lightly with olive oil and place on parchment-lined baking sheet. Roast for 20 to 30 min. until skin is blistered all over. Place just-roasted chiles in a heatproof bowl, cover with plastic wrap and let cool to room temperature. Meanwhile, prepare remaining ingredients and place everything together in a large bowl. When chiles are cool, peel off skin, remove seeds, dice and add to remaining ingredients. Stir ingredients together until well combined and place in refrigerator for 16 to 24 hours before serving.

Serving Suggestions:

Serve as a dip with chips or as a topping for pork chops or fish.


5 cups

Thanks to:

Jon Hauge, Savory Spice Shop – Princeton, NJ owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Chile, Threads, Korean Red Pepper 1/2 oz bag $3.85
Chile, Aleppo, Crushed 1 oz bag $2.75
Honey Powder 2 floz bottle $3.20
Maldon Sea Salt $10.00
1 review

  • Review by: suzykklein

    We made this salsa to top a grilled pork tenderloin and it was fabulous. Refreshing and flavorful. It really does get better after it sits for 24 hours, so make it ahead of time.

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