PEAR-LIME SALSA
Thu, Mar 20, 2003; by august.
oder Birnen-Limetten Salsa
This was part of augusts "the well filled buritto" menue, see also Flour Tortillas, POTATO AND ROQUEFORT MELT, and STEWED FISH WITH TOMATO, SAFFRON, AND GARLIC SAUCE
Makes 2 cups
Takes less than 20 minutes
2 medium shallots
1 poblano chili pepper, stemmed
2 medium pears
2 tablespoons fresh limejuice
1/2 teaspoon achiote powder or 3/8 teaspoon chili flakes
1. Mince the shallots and chili pepper in a food processor or with a chef's knife.
2. Halve and core the pears. Cut the pears into small dice.
3. In a bowl, mix together the shallots, chili pepper, pears, limejuice, and achiote powder. Serve right away. Pears are fragile and this salsa will not last overnight.
TIP
Delicate pears should be chopped by hand, not in a food processor.
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