Salsa Recipes

Zesty Pear Salsa

2 Italian plum tomatoes
2 firm pears; preferably bosc, peeled, cored and diced into 1/4 inch pieces
1 tablespoon fresh lemon juice, not bottled
6 large scallions, chopped
1 tablespoon jalapeno peppers, seeded and minced
1 to 2 tablespoons sherry wine vinegar
1 teaspoon honey

Blanch the tomatoes in a medium saucepan with boiling water for one minute. Rinse them under cold running water to cool and slip the skins off. Cut the tomatoes in half and scoop out the seeds. Slice them into one quarter inch julienne strips. In a medium bowl, toss the diced pears with the lemon juice. Add the tomatoes, scallions and jalapenos. Mix well. In another bowl, whisk together the vinegar and honey. Drizzle over the pear mixture and toss to coat. Serve with a slotted spool to allow most of the juice to drain off. Chill and serve.

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