Roasted Pear & Pineapple Summer Salsa
Ingredients
Pine & Pepper Spices
- 4ripe pears, peeled, halved, and seeded* (or 1⅓ (15 oz.) cans halved pears, drained)
- ¼fresh pineapple, peeled, cored, and sliced* (or ⅔ (15 oz.) can pineapple slices, drained)
- ⅔ cupSmall diced red or green bell peppers (or a mix)
- 4 Tbsp.Lime juice
- Scant 1⅓ Tbsp.Brown sugar
- ⅔ cupDiced red onion
- ⅔ cupChopped fresh cilantro
- 2 tsp.Minced dried mango
Directions
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1
Heat the broiler. Place the pears and pineapple on a foil-lined baking sheet and broil for 4 to 5 minutes per side, until lightly charred and softened. Pull from the oven and set aside to cool.
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2
While the fruit cools, combine the bell peppers, lime juice, and Smoky Adobo Blend in a large bowl.
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3
Mince the Chipotle Chiles in Adobo Sauce and add both the chiles and the sauce to the bowl.
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4
Once the pears and pineapple are cool enough to handle, dice them and add to the bowl along with the brown sugar, red onion, cilantro, dried mango, and Cubed Crystallized Ginger. Fold gently until well combined.
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5
Chill for at least 1 hour so the flavors marry. Serve with chips, or as a topping for grilled fish, pork, or chicken. *Fresh or canned fruit both work, as noted in the ingredients.
