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INGREDIENTS

1 Lime; juiced
1/2 ts Crushed red pepper flakes
1/2 c Raspberry vinegar
1 ts Finely grated fresh ginger
3 Anjou pears; peeled and
3 Serrano pepper; minced
1 pt Fresh raspberries; 1/2-inch
1 c Sweet white wine

Servings

INSTRUCTIONS

Place pear pieces in a small, deep, preferably glass bowl. Add the chiles, wine, vinegar and lime juice. Cover and refrigerate overnight. Drain and discard the marinade and chile pieces, reserving 2 tablespoons of liquid. Add the raspberries (cut fruit that is too large) to the pears. In a small bowl, mix together the reserved liquid, ginger and pepper flakes. Pour this over the fruit. Stir gently to coat. Serve immediately or cover and refrigerate no more than 2 hours prior to use. This salsa will not keep. Makes about 1+1/2 cups. kitpath@earthlink.net 8/27/98 [per 1/4 cup: 79 cals, 0.4g fat] NOTES : The heady contrast between spicy hot and sweet makes this unusual salsa a fascinating complement to roast poultry or pork. TIP: Underripe pears would be too graining for this salsa. Substitute canned pears in their own juice, if necessary. Recipe by: SALSA by P. J. Birosik (MacMillan 1993) Posted to KitMailbox Digest by Roberta Banghart on Aug 24, 1998,

NOTES

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Peppered Pear-Raspberry Salsa

1 Lime; juiced
1/2 ts Crushed red pepper flakes
1/2 c Raspberry vinegar
1 ts Finely grated fresh ginger
3 Anjou pears; peeled and
3 Serrano pepper; minced
1 pt Fresh raspberries; 1/2-inch
1 c Sweet white wine

Place pear pieces in a small, deep, preferably glass bowl. Add the chiles,  wine, vinegar and lime juice. Cover and refrigerate overnight. Drain and  discard the marinade and chile pieces, reserving 2 tablespoons of liquid.  Add the raspberries (cut fruit that is too large) to the pears. In a small  bowl, mix together the reserved liquid, ginger and pepper flakes. Pour this  over the fruit. Stir gently to coat. Serve immediately or cover and  refrigerate no more than 2 hours prior to use. This salsa will not keep.  Makes about 1+1/2 cups.    kitpath@earthlink.net 8/27/98 [per 1/4 cup: 79 cals, 0.4g fat]    NOTES : The heady contrast between spicy hot and sweet makes this unusual  salsa a fascinating complement to roast poultry or pork.  TIP: Underripe  pears would be too graining for this salsa. Substitute canned pears in  their own juice, if necessary.    Recipe by: SALSA by P. J. Birosik (MacMillan 1993)    Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@acd.net> on Aug  24, 1998,

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 10 Servings

Calories: 21
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.1mg		0 %
Potassium 23.2mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.7g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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