Pear Salsa Recipe

There are many good recipes to make the pear salsa. Since I am addicted to pears, I started to have some good creative juices on making something else with pears. I had already tried them on my salad with good dressing--very good, and in my cereal--very good. But I like the pears tossed in Tarragon Vinaigrette along with good field green mix.

In this recipe, I have my own opinions that I like to buy the organic pears that were grown in local area near my home. For some reason, I had noticed how difference it tasted by comparison to two, organic and commercial pears. I don't like commercial ones since they are gassed up to speed its ripening works in pears, and it created some tastes that I can detect in my mouth--I don't know how to explain but recognized something that I don't like.
With the kind of pear, I usually exchanged with other kinds of pears for good flavors. It doesn't matter to me so much.

Crunchy Pear Salsa

3 firm-but-ripe Bosc pears - (8 oz ea) -- peeled, cored,
and finely chopped
1/2 cup finely-chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1 large serrano or jalapeño chili with seeds -- minced
1 teaspoon sugar

Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

This recipe yields about 3 cups.

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). The kind of limes can be found in some good grocery stores or some Mexican Stores. I had seen good Key limes in stores. It tasted very different than usual lime juices. But I used the lime juices from whatever I can find in store.

Source:
"Bon Appétit, March 2003"
Yield: 3 cups

Per Serving (excluding unknown items): 45 Calories; trace Fat (3.7% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.