Best Pear Salsa Recipes

YELLOW PEAR TOMATO SALSA

Steps:

• Combine all ingredients.
• Cover and refrigerate at least 1 hour.

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.

CRISPY FRAGRANT DUCK TACOS WITH ASIAN PEAR AND MANGO SALSA

Steps:

• For the duck marinade: In a medium bowl, add the ginger, peppercorns, rice wine, dark and light soy sauce, sea salt and star anise and stir to combine. Add the duck, cover with plastic wrap and leave to marinate for 30 minutes or as long as overnight in the refrigerator.
• For the salsa: While the duck marinates, combine the cilantro, ginger, chile, grapefruit, lime juice and zest, pears, mangos, onions and chile flakes in a medium bowl. Toss to combine and season with sea salt. Set aside in the refrigerator until ready to serve.
• Heat a wok or pan over high heat and add the vegetable oil. Place the duck into the wok, skin-side down, and fry until the skin is brown and crisp, 3 to 4 minutes. Flip the breasts and reduce the heat to medium. Cover and cook for 4 minutes.
• Remove the duck and let rest for 5 minutes. Chop the duck into bite-size pieces, then dust the pieces in the cornstarch and coat well.
• Heat a wok or pan over high heat and fill to a quarter of its depth with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Ensure that your wok is stable before deep-frying.
• Place the duck pieces in a spider/scoop, carefully lower into the oil and fry until crispy and golden brown. Remove from the pan and drain on paper towels.
• To serve, spoon some crispy duck onto a tortilla and top with some Asian pear salsa. Serve with small bowls of cilantro, flaked sea salt and dried chile flakes so guests can season their own and help themselves.

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.

LAMB CHOPS WITH ASIAN PEAR AND KIWI SALSA

Steps:

• Preheat broiler. Brush chops lightly on both sides with remaining 1 tablespoon honey; sprinkle with salt, pepper and remaining 1 tablespoon chopped fresh mint. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare. Combine pears, kiwis, cranberries, onions and lemon juice in medium bowl; mix in 2 tablespoons honey and 2 tablespoons chopped mint. Season salsa to taste with salt and pepper. Let stand 30 minutes, tossing occasionally.
• Transfer 2 lamb chops to each plate. Spoon salsa alongside and serve.

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.

ROAST PORK WITH FRESH PEAR SALSA

Steps:

• Heat oven to 350ºF.
• Combine pears, nuts, crushed pepper, 1/4 cup parsley, 1/3 cup dressing and 1/4 tsp. cumin. Refrigerate until ready to use.
• Mix remaining parsley, dressing, cumin and garlic until blended. Place roast in roasting pan or shallow baking dish; brush with dressing mixture.
• Bake 1 hr. and 20 min. or until done (145 ºF). Remove roast from oven. Let stand 10 min. Slice half the roast; serve with half of the pear salsa. Cool remaining meat, then shred and refrigerate to use the next day (with the remaining salsa) to prepare Pork Tostadas with Pear Salsa (see Tip).

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.

SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA

Steps:

• For salsa:
• Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
• For chicken:
• Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

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).

GREAT AMERICAN SOUTHWEST SLIDERS WITH PRICKLY PEAR AND GRILLED AVOCADO SALSA

Steps:

• Heat an oiled grill to 400 degrees F or heat an oiled grill pan.
• For the salsa: Slice the red onion into thick slices, about 1/2-inch thick. Cut avocado in half and remove the pits. Grill the onion and avocado halves on an oiled grill until slightly charred. Remove the onion to a cutting board and dice. Scoop avocado flesh into a bowl and add 1/2 cup of diced grilled red onion. Stir in the diced cactus, cilantro, cumin and chipotle pepper sauce. Mash the mixture and mix well. Add the garlic, tomato and lime juice and combine well. Season with kosher salt and pepper, to taste. Press plastic wrap onto the surface of the salsa and cover and refrigerate until ready to use.
• For the sliders: In a large bowl, combine the beef, chorizo, tortilla chips, 2 teaspoons salt and 3/4 teaspoon pepper and mix gently. Form into 18 golf ball-size rounds, then flatten and shape into a size to fit the buns.
• Oil the grill and put the burgers on the grill. Tent the burgers with foil or a hotel pan and squirt with water to create steam. Grill the burgers until desired doneness, about 3 minutes per side for medium. After turning, divide the slices of Monterey jack among the burgers. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
• For the crema: In a small bowl, whisk together the crema and chipotle hot sauce, to taste.
• Put the burgers on the roll bottoms and top with salsa and crema. Cover with the roll tops. Stuff the prickly pears with tortilla strips and serve alongside the sliders.

PORK CHOPS WITH FRESH PEAR SALSA

Steps:

• Peel the pears and cut them into ½ inch chunks.
• Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and ¼ teaspoon of the salt.
• Toss to combine. Refrigerate until serving time.
• Preheat the broiler.
• In a small bowl, combine the sage, black pepper, ginger, garlic and remaining salt.
• Rub the mixture into both sides of the pork chops. Broil 6 inches from the heat for 3-4 minutes per side or until cooked through.
• Serve with the pear salsa.

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.

PEACH PEAR SALSA

Steps:

• Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.

SPICY TUNA TACOS WITH JUICY PEAR SALSA

Steps:

• Combine pear, red onion, carrot, bell peppers, jalapeno pepper, green onion, cilantro, lime juice, garlic, and cayenne powder in a bowl. Season with salt and pepper. Set pear salsa aside to allow flavors to meld.
• Heat olive oil in a skillet or grill pan over medium-high heat. Season tuna with chili powder, cumin, salt, and pepper; add to the skillet. Sear for 3 minutes. Splash 1 tablespoon lemon juice over the tuna. Turn tuna over and splash remaining lemon juice on the second side. Continue cooking until center is medium-rare, about 3 minutes more.
• Transfer tuna to a plate and let rest for 5 to 10 minutes. Slice and serve over tortillas. Top with pear salsa.

PRICKLY PEAR SALSA

Steps:

• Combine all ingredients in a large bowl. Refrigerate until serving.

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.

BRIE QUESADILLAS WITH FRESH PEAR SALSA

Steps:

• Quesadillas 1. Freeze cheese unitl very firm but not frozen, about 45 minutes. 2. Cut cheese into 1/2 inch cubes and distribute about 1/2 cup over each tortilla 3. Pour a little olive oil in pan and spay PAM. 4. Put one tortilla down and put cheese on tortilla, top with another tortilla. 5. Cook until cheese is meled and tortillas are lightly browned, flipping the quesadilla over so both sides are toasted, about 3-5 minutes. 6. Cut in quarters and serve with pear salsa Pear Salsa 1. Core pears, cut into 1/2 in cubes. 2. In a medium bowl, gently toss the pears with the red onion, cilantro, lime juice, zest, ginger, jalapeno, and salt until well mixed. 3. Cover and refrigerate until serving time.

TUNA WITH PEAR SALSA

Steps:

• In small glass or plastic bowl, mix all salsa ingredients. Cover; refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 5 minutes or until fish flakes easily with fork. Serve tuna topped with salsa.

SAUTEED SALMON WITH PEAR-PEPPER SALSA

Steps:

• Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the juice; Add pieces to the bowl.
• Seed bell pepper and cut into 1/2-inch pieces; add to the bowl.
• Add the jalapeño, cumin, lime juice, cilantro and salt and pepper to taste.
• Toss well and set aside.
• Heat a nonstick skillet on medium-high heat and spray with olive oil.
• Add the salmon fillet.
• For a 1-inch-thick fillet, sauté 4 minutes, turn and sauté 4 more minutes.
• Season cooked sides with salt and pepper.
• Transfer salmon to dinner plates; top with salsa.