Slammin’ Summer Salsa Recipe
YIELD
5 cups
TIME
Active Prep: 15 min
Cook: 30 min
INGREDIENTS
- 2 poblano chiles
- 4 cups ¼-inch diced, peeled Asian pears*
- 1 small red onion, diced
- 1/2 cup chopped fresh cilantro
- 1/3 cup sweet rice wine vinegar
- 1/4 cup Korean Red Pepper Chile Threads, finely chopped*
- 1/2 tsp. Crushed Aleppo Chiles
- 1 Tbsp. Honey Powder
- 1 tsp. Maldon Sea Salt
- 1/4 oz. * Korean Red Pepper Chile Threads
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NOTES
*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. 1/4 oz. Korean chile threads is approximately 1/2 cup loosely packed.
DIRECTIONS
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.
Jon Hauge
NUTRITION
