PEAR-LIME SALSA

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.