Spicy Pear and Cilantro Salsa

5 from 1 vote

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Bright and citrusy and sweet and herby.

Green bowl of Spicy Pear and Cilantro Salsa and a white bowl of tortilla chips.

Pear Salsa

I forget about fruit salsas, which is kind of funny considering a) how much I like them and b) how many recipes I’ve written for them over the years.  But the nice thing about forgetting about a food you love is that you get to rediscover it over and over again.

Green bowl of Spicy Pear and Cilantro Salsa.

If this sounds to you like someone justifying a premature senior moment, you are correct.

What to Serve with Spicy Pear Salsa

Yes, serve this with chips (pita chips, tortilla chips, whatever chips you like), but also serve it on top of or alongside grilled chicken, pork, steak or fish (or chicken, pork, steak or fish cooked any which way).  Because of the pears and pomegranates this feels like a fall salsa…and I’m definitely picturing it served along a pork loin for a nice autumnal feast.

This inspired fruit salsa is great with pita chips or paired up with your favorite cooked meats. Bright and citrusy and sweet and herby.

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Wooden spoon full of Spicy Pear and Cilantro Salsa.

Substitutions for Spicy Pear and Cilantro Salsa

If you don’t feel like buying pomegranate seeds, the salsa will still be delicious without them.  And if a Meyer lemon isn’t available, use 1 tablespoon each of fresh orange juice and fresh lemon juice – you will get a similar sweet and sour flavor.

Bowl of colorful Spicy Pear and Cilantro Salsa.

Hatch chili peppers have a kind of cult following.  Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are beloved by chefs and chili pepper fanatics.  They have a meaty flesh and mild-medium heat  – you are all good using a jalapeno instead, however.

Bowls of tortilla chips and Spicy Pear and Cilantro Salsa.

Other Fruit Salsa Recipes to Try:

Green bowl of Spicy Pear and Cilantro Salsa and a white bowl of tortilla chips.

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5 from 1 vote

Spicy Pear and Cilantro Salsa

Bright and citrusy and sweet and herby.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 People
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Ingredients 

  • 2 ripe but firm pears diced
  • ½ red onion finely minced
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon minced seeded Hatch or other hot pepper
  • 2 teaspoons chopped fresh cilantro
  • Juice from 1 Meyer lemon or 1 tablespoon each fresh orange and lemon juice
  • Kosher salt and pepper to taste

Instructions 

  • In a mixing bowl add the pears, onions, pomegranate seeds, hot peppers, cilantro, lemon juice and salt and pepper.
  • Stir gently to combine. Serve with chips.

Notes

Yes, serve this with chips (pita chips, tortilla chips, whatever chips you like), but also serve it on top of or alongside grilled chicken, pork, steak or fish (or chicken, pork, steak or fish cooked any which way).  Because of the pears and pomegranates this feels like a fall salsa…and I’m definitely picturing it served along a pork loin for a nice autumnal feast.

Nutrition

Calories: 63.55kcal, Carbohydrates: 16.49g, Protein: 0.63g, Fat: 0.24g, Saturated Fat: 0.04g, Sodium: 1.8mg, Potassium: 150.31mg, Fiber: 3.4g, Sugar: 10.44g, Vitamin A: 62.67IU, Vitamin C: 10.06mg, Calcium: 11.17mg, Iron: 0.16mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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