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Roasted Pear-Tomatillo Salsa

Page history last edited by Kim Dunkelberg 15 years ago

(from Stearns Farm newsletter, September 22 2008)

Sweetness and minimal heat yield a bright, autumnal sauce to serve with meat or fish or fold into warm tacos. Adapted from The New York Times.

3 bosc or other ripe pears, cored, diecd (about 2 1/2 cups)

1 tsp canola or other mild vegetable oil

10-12 medium tomatillos, husked, diced (about 2 cups)

1 or 2 medium fresh chilies (to taste), seeded and minced

1 small red onion, diced

1 Tbs coriander seeds, toasted in a dry pan, crushed

1 Tbs seasoned rice vinegar or cider vinegar

salt and pepper to taste

Heat oven to about 400'F. Toss pears with oil in a large roasting pan, arrange in a single layer and bake until golden - about 15 minutes. Transfer to a bowl and combine with tomatillos, onion, coriander, and vinegar. Toss well and season with salt and pepper. Serve at room temperature or refrigerate for up to 3 days. Makes about 4 cups.