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Pear Salsa Mexicano


16 oz bartlett pear; drained and chopped
1 cup tomato; chopped
4 oz chiles, green canned; chopped
1/4 cup scallion; chopped
1/4 cup bell pepper, green; chopped
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon cilantro; chopped (opt)
1 1/2 teaspoon garlic salt
1 teaspoon oregano; crushed
1 small hot pepper sauce; bottle

Combine all ingredients; mix well. Refrigerate at least one hour.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.