A unique and spicy salsa with Asian pears and poblanos.



*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.


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

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Chile, Threads, Korean Red Pepper OUT OF STOCK
Chile, Aleppo, Crushed 1 oz bag $2.85
Honey Powder 2 floz bottle $3.40
Maldon Sea Salt $10.00



Other Recipe Suggestions

Items in this Recipe

Have a Savory Spice recipe you would like to share?

"I just wanted to tell you how delighted I was with your super-speedy shipping and your very nice handwritten note! With this kind of service and your amazing selection of yummy goodies, you've got a customer for life!"
-Susan S. of Newbury Park, CA

Customer Reviews ( Add a Review )

5 stars 9/10/13 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.