Pear Apple Salsa Recipes

APPLE PEAR SALSA WITH CINNAMON CHIPS

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. Spritz both sides of tortillas with cooking spray; sprinkle with sugar mixture. Cut each tortilla into 8 wedges. Spread in a single layer on baking sheets. Bake until lightly browned, 10-12 minutes, rotating pans as needed., Place salsa ingredients in a large bowl; toss to combine. Serve with chips.

PEAR APPLE SALSA

Steps:

• Mix the pineapple juice and lime juice in a large glass bowl.
• Add the diced pears and apple, toss to combine juices with fruit and to prevent the fruit from turning brown.
• Add the chilies.
• Chill for at least one hour before serving.

APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.

FRESH APPLE SALSA

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

APPLE-SMOKED PORK WITH PEAR SALSA

Steps:

• Make Pear Salsa
• In large bowl, cover wood chips with water; soak 30 minutes.
• Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
• Sprinkle pork with garlic salt. Make diagonal cuts across pork at 1-inch intervals to within 1/2 inch of bottom of pork. Insert onion pieces in cuts in pork.
• Place pork on rack in smoker. Cover and smoke about 3 hours or until meat thermometer inserted in center of pork reads 160°F. If smoking stops, add additional wood chips through side door of smoker. Top pork with salsa.
• METHOD FOR PEAR SALSA: In small glass or plastic bowl, mix all ingredients. Cover and refrigerate 1 hour.

PEAR SALSA

Steps:

• Whisk together in a medium-sized glass or porcelain bowl the oil, cilantro or parsley or mint, chile peppers, garlic, tequila, salt and the black pepper.
• Stir in the diced pear, onion and bell pepper and mix gently to combine well. Cover the bowl and marinate the salsa at least 3 hours, preferably at room temperature, and then cover and chill slightly, if desired.
• Variation: Substitute 2 or 3 tablespoons finely chopped fresh ginger for the cilantro, parsley or mint.

CRUNCHY PEAR SALSA

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
• Market Tip:
• Mexican limes, sold at Latin American markets and some supermarkets, are especially good in this recipe because they are sweeter and more fragrant than Persian limes (the more familiar variety). Mexican limes are also referred to as Key limes, which are available at Melissa's (melissas.com; 800-588-0151).

GRILLED PORK WITH PEAR SALSA

Steps:

• In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.

APPLE-PEAR SAUCE

Steps:

• Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking.
• Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.

PEAR-MANGO SALSA

Steps:

• Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.