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Test Kitchen Approved

Roasted Pear & Pineapple Summer Salsa

Recipe By Mike Johnston, Savory Spice founder

Prep Time

10 Minutes

Cooking Time

5 Minutes

Recipe By Mike Johnston, Savory Spice founder

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.

Serving Suggestions

Serve with chips or as a topping for fish, pork or chicken.

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.

Ingredients

6 ripe pears, peeled, cut into halves and seeded*

¼ fresh pineapple, peeled, cored and sliced*

1 cups small diced red or green bell peppers (or a mix of both)

6 Tbsp. lime juice



2 Tbsp. brown sugar

1 cups diced red onion

1 cups chopped fresh cilantro

1 Tbsp. minced dried mango


Savory Spice ingredients in this recipe

Directions

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. Meanwhile, in a large bowl, combine bell peppers, lime juice and La Plata. 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. Coarsely dice roasted pears and pineapple and gently fold into salsa. Serve immediately or cover and refrigerate until ready to serve.