Date: Mon, 10 Mar 1997 14:37:34 -0800
From: "Judith E. Thomas" (jethomas@mailbox.syr.edu)
Zesty Pear Salsa
2 Italian plum tomatoes
2 firm pears (preferably bosc) peeled, cored, and diced into 1/4 inch
pieces
1 T fresh lemon juice (use the fresh stuff for this recipe, not
bottled)
6 large scallions, chopped (I used the green parts only)
1 tablespoon jalapeno peppers, seeded and minced
1-2 tablespoons sherry wine vinegar (I used basil vinegar)
1 t 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.
Serve the fritters with salsa on the side.
kwovo ovo