This is not what you typically think of when you think of salsa. But let’s face it, there is more to life than salsa made from tomatoes, onions, and chilies…or there better be. This salsa blends the crisp sweetness of pear with the the relatively mild heat of poblano chilies and the rich flavor of the shallots. To this you add some tartness from the lime juice to provide balance. The end result is a salsa that is really superb for chicken and pork dishes. We used it to top some jerked pork burritos just the other day and the result was lovely.
I really like this salsa quite a bit, as it provides a really well balanced alternative to some of the more aggressive flavor profiles that I tend to use. It’s cooler, fruit-based nature lends itself well to grilled meats and barbecue dishes that become more common during the summer months. Its also nice to have around when you are entertaining a group of folks that finds blistering heat offensive. Oh…it doesn’t keep long, so gobble it up. Preferably within a couple of days.
- 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
- 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.
- Core the pears and cut into ½ inch chunks.
- In a medium bowl, mix together all ingredients, stirring gently to blend flavors.
- Depending on ripeness of the pears, it may hold for up to a day, two days at most.