Name: Roasted Pear and Pineapple Summer Salsa
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 6 servings
Ingredients: 6 ripe pears, peeled, cut into halves and seeded*; 1/4 fresh pineapple, peeled, cored and sliced*; 1 cup small diced red or green bell peppers (or a mix of both); 6 Tbsp. lime juice; 2 Tbsp. brown sugar; 1 cup diced red onion; 1 cup chopped fresh cilantro; 1 Tbsp. minced dried mango

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Roasted Pear and Pineapple Summer Salsa

Recipe by Mike Johnston, Savory Spice founder

Healthy Cooking

Grilling & BBQ

This salsa is perfect for summer but can also be enjoyed in the middle of winter if you use canned pears and pineapple instead of fresh.

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Serves 6 servings

Prep Time 10 minutes

Cooking Time 5 minutes

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Ingredients

6 ripe pears, peeled, cut into halves and seeded* 1/4 fresh pineapple, peeled, cored and sliced* 1 cup small diced red or green bell peppers (or a mix of both) 6 Tbsp. lime juice

1 tsp. La Plata Peak Adobo Spice

1/4 to 1/2 (7 oz.) can Chipotle Chiles in Adobo Sauce

2 Tbsp. brown sugar 1 cup diced red onion 1 cup chopped fresh cilantro 1 Tbsp. minced dried mango 1 Tbsp. Cubed Crystallized Ginger

Diced Crystallized Ginger

Directions

Step 1 Broil fruit: Preheat broiler. Place pears and pineapple on a baking sheet lined with foil. Broil for 4 to 5 min. per side then set aside to cool.

Step 2 Combine peppers and chiles: In a large bowl, combine bell peppers, lime juice and La Plata Peak Adobo Spice. Mince chipotle chiles from adobo sauce and add both chiles and sauce to bowl. (For more heat, use a 1/2 can of chipotle in adobo; to ease up a bit, use 1/4 can.) Add remaining ingredients and stir lightly.

Step 3 Finish and serve: Coarsely dice roasted pears and pineapple and gently fold into salsa. Serve immediately or cover and refrigerate until ready to serve.

Recipe Notes

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