Fragrant chunks of crisp, Bartlett pear are tossed with sweet red onion, fiery bits of serrano chile, fresh mint and verdant cilantro. This beautiful bowl of purple and green is then dressed in a simple mix of olive oil and lime juice. Fresh, bright and SO yum, this recipe makes a lot of salsa, so make sure you have friends or family around to help you finish it. I love to serve this up with some tortilla strips, but you could also spoon atop a seared piece of fish or mix in with steamed rice.
We’re all familiar with tropical fruit salsas like pineapple and mango, but really, you can use any type of fruit. I’m getting a little giddy just thinking of the possibilities! Apple and thyme salsa? White peach and tarragon? Berries and sage? So many options! What’s your favorite type of fruit salsa? Continue reading for the recipe and share your thoughts below!
Firm underripe pears are the star attraction of this recipe. An underripe pear is crisp and more acidic than its ripe counterpart.
I’ll have to admit that I probably could have chopped the pears into smaller bits. This salsa was certainly tasty, but a little tricky to eat. Go for a smaller dice similar to the red onion.
Adapted from New York Times.
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lime juice, plus more to taste
- Kosher salt
- Freshly ground black pepper
- 4 underripe pears, chopped (see note above)
- 1 medium red onion, chopped
- 1 serrano chile, seeded and minced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
In a small bowl, combine olive oil, lime juice and pinch of sugar, whisking to combine. Season well with kosher salt and black pepper. Set aside.
Combine pears, red onion, serrano chile, cilantro and mint in a large bowl. Dress with olive oil-lime mixture. You may not use all of the dressing. You want to contents of the bowl to be just well coated. Season to taste with additional kosher salt, black pepper and lime juice. Save extra dressing for another use.
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