Pear Lime Salsa
Recipe type: Sauces and Condiments
Cuisine: Latino
  • 1 medium shallot, minced
  • 1 fresh poblano chili, finely chopped
  • 1Tbs. oil, such as safflower
  • 2 medium pears, ripe but firm
  • 2 Tbs. lime juice
  • 1 tsp. chili flake, Korean-type preferred
  1. In a medium wok or skillet, heat oil over medium-high heat and stir fry shallot and poblano for about 2 minutes until slightly softened. Remove from heat.
  2. Core the pears and cut into ½ inch chunks.
  3. In a medium bowl, mix together all ingredients, stirring gently to blend flavors.
  4. Depending on ripeness of the pears, it may hold for up to a day, two days at most.
Recipe by Rainy World Kitchen at