Combine pear, red onion, carrot, bell peppers,
Peel the pears and cut them into 1/2 inch chunks.
Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and 1/4 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.
astry blender.
Add the salsa, beating 3 minutes with an
he fridge.
For the salsa:
Put the diced fruit
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
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.
In a large plastic bag combine lime juice, oil, cumin, oregano, pepper.
Add pork and refrigerate overnight.
Drain and discard marinade.
Grill pork slices over indirect heat 6-7 minutes per side.
Mix salsa ingredients together; serve alongside pork slices.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Whisk together 1 tbsp water, lemon juice and sugar in a large bowl until sugar dissolves. Add apples, pear, chili and mint. Toss gently to combine.
Heat an oiled grill plate over high heat. Cook pork chops until browned on both sides and cooked to your liking. Serve pork with salsa.
hen blend this into the pear mixture with the olive oil
Pour green tomatillo salsa in a saucer and cook
Fruit Salsa: Combine strawberries, pear, cilantro and honey in medium bowl; set aside. Sprinkle 2 tablespoons cheese on one half of each tortilla. Top with 1/3 cup Fruit Salsa (drain and discard any liquid from fruit) and another 2 tablespoons cheese. Fold tortilla in half. Brush top of each folded tortilla with melted margarine; turn and brown other side. Remove to serving plate. Cut each tortilla in half. Serve with remaining salsa. Garnish with sour cream.
Serve immediately.
Core pear (do not peel) and cut
6 hours.
Make the salsa by combining the walnuts, lime
erve topped with warm tomato salsa and crumbled cotija cheese.
and vanilla.
Add the pear mixture to the flour mixture
Core pears and cut into 1/2 inch cubes.
In a medium bowl, gently toss cubed pears with chopped dried pears, red onion, mint, lime juice and zest, ginger, jalapeno pepper, salt and hot pepper until well mixed.
Cover and refrigerate until serving time.