Ingredients
- 1 can (15 ounces) diced tomatoes, in juice, drained
- 1 can (15 ounces) Pacific Northwest Canned Pears, diced, in juice, drained
- 1 small yellow onion
- 1 clove garlic
- 1/2 cup cilantro leaves and tender stems, loosely packed
- 1 jalapeno pepper, stemmed, seeded, de-ribbed and finely diced
- 1 to 2 teaspoons red wine vinegar, or to taste
- 1 teaspoon salt, plus more to taste
Method
Place half of the drained pears and tomatoes in a food processor fitted with the steel blade. Pulse for a few seconds at a time until the mixture is almost puréed. It doesn’t have to be completely smooth; this is the base of the salsa and will help coat and hold the other ingredients together. Remove into a bowl.
Cut the onion in small dice, finely mince the garlic, and coarsely chop the cilantro. Add to the purée. Fold in the jalapeno, remaining pears, and tomatoes and stir to mix well. Add the vinegar and salt, taste and adjust seasoning as needed. Serve with fish tacos.
The salsa will keep in the refrigerator for up to 1 week.
Servings
Makes about 3 cups or twelve 1/4-cup servingsIngredients
- 1 can (28 ounces) diced tomatoes, in juice, drained
- 2-1/2 cups Pacific Northwest Canned Pears, diced, in juice, drained
- 1 medium yellow onion
- 2 cloves garlic
- 1 cup cilantro leaves and tender stems, loosely packed
- 2 jalapeno peppers, stemmed, seeded, de-ribbed and finely diced
- 2 to 3 teaspoons red wine vinegar, or to taste
- 2 teaspoons kosher salt, plus more to taste
Method
Place half of the drained pears and tomatoes in a food processor fitted with the steel blade. Pulse for a few seconds at a time until the mixture is almost puréed. It doesn’t have to be completely smooth; this is the base of the salsa and will help coat and hold the other ingredients together. Remove into a bowl.
Cut the onion in small dice, finely mince the garlic, and coarsely chop the cilantro. Add to the purée. Fold in the jalapeno, remaining pears, and tomatoes and stir well to combine. Add the vinegar and salt, taste and adjust seasoning as needed. Serve with fish tacos.
The salsa will keep in the refrigerator for up to 1 week.
Servings
Makes about 6 cups or 24 (1/4 cup) servingsIngredients
- 1 no 10 can Pears, Pacific Northwest, canned, sliced, extra light syrup, drained
- 1 no 10 can Tomatoes, canned, diced, no salt added
- 9 oz Onions, white, EP
- 5 OZ Jalapeno peppers, fresh, EP
- 4 oz Cilantro, fresh, EP
- 1 Tablespoon + ½ teaspoon Garlic, fresh chopped, EP
- ½ Cup Lime Juice
- 1 Tablespoon + ½ teaspoon Salt
Method
1. Drain canned pears and canned tomatoes to remove the liquid.
2. Weigh then rinse onions and jalapenos under running water. Drain well in a colander.
3. Small dice the onion.
4. Cut jalapeno into quarters and remove seeds with spoon or knife then rough chop.
5. Rinse cilantro under running water and drain in a colander. Further dry cilantro by rolling in a disposable paper towel. Do not remove stems.
6. Combine 4 c tomatoes, onions, jalapenos, cilantro, garlic, lime juice and salt in a large, 5-gal food safe container.
7. Using an immersion blender, blend ingredients until almost smooth, slightly chunky. Add the remaining tomatoes and blend for a few seconds.
8. Add the drained pears and do not blend.
9. Serve 1/3 cup.
CCP: Hold for cold service at 41° F or lower.
