Vidalia Onion And Pear Salsa
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Ingredients 7 ingredients
- 2 cups chopped Vidalia onions
- 1/2 cup chopped roasted red pepper
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 cup diced unpeeled pear
- 2 tablespoons chopped fresh jalapeno pepper
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days. Serve grilled with seafood, chicken or hamburgers.
- Per portion: 38 calories, 1 gm protein, 9 gm carbohydrate, 0 gm fat, 282 mg sodium, 0 mg cholesterol
- "L.G. Herndon Jr. Farms, Inc., Lyons, Georgia" "http://www.vidaliasfinest.com/voc-rec.htm" "3 cups"
- From PatHanneman
Plating
Cookware for this recipe
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board