A festive salsa to serve with tortilla or pita chips, goat cheese, turkey, chicken, or pork.
For the past year, artist Patricia Robinson has been collaborating with long-time Edible East Bay contributor Barbara Kobsar on illustrated recipes like this salsa for our “What’s In Season” column. Currently a therapist working in Danville, California, Robinson says, “As a long-term vegan, I especially enjoy painting the vibrant ingredients our California farmers bring to market.” Our newsletter staff thought this recipe, with its vibrant and festive colors, would be a wonderful idea for a holiday gathering.
PEAR & POMEGRANATE SALSA
Makes approximately 3 cups
2 pears, cored and diced
Seeds from 1 fresh pomegranate
(Drain seeds on paper towels for about 5 minutes)
1/2 small red onion, diced
1/4 to 1/3 cup chopped cilantro leaves
Juice of 1/2 lemon or lime
1 tablespoon chopped seeded jalapeño pepper (optional)
Gently toss all ingredients together in a medium size bowl. Season with salt and pepper. Use immediately or refrigerate for up to 2 days.