Publisher Photo
Publisher Photo
Our Test Kitchen suggests you try this pretty, peach-colored salsa, flavored with quince, ginger and jalapeno. It makes a nice accompaniment to pork and chicken entrees. Or try it with chips for a tangy appetizer.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + chilling

Ingredients

  • 2 medium quinces, peeled and chopped
  • 1/2 cup orange juice
  • 1 tablespoon lime juice
  • 2 medium pears, peeled and chopped
  • 1/3 cup finely chopped red onion
  • 2 tablespoons chopped seeded jalapeno pepper
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt

Directions

In a small saucepan, bring quinces and juices to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in pears; cover and simmer 2-3 minutes longer or until quinces are tender. Remove from the heat; cool to room temperature.
Stir in the onion, jalapeno, ginger, honey and salt. Cover and refrigerate for 1 hour before serving. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Quince Pear Salsa in Light & Tasty October/November 2007, p59

Nutritional Facts

1/4 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 fruit.

  • 2 medium quinces, peeled and chopped
  • 1/2 cup orange juice
  • 1 tablespoon lime juice
  • 2 medium pears, peeled and chopped
  • 1/3 cup finely chopped red onion
  • 2 tablespoons chopped seeded jalapeno pepper
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  1. In a small saucepan, bring quinces and juices to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in pears; cover and simmer 2-3 minutes longer or until quinces are tender. Remove from the heat; cool to room temperature.
  2. Stir in the onion, jalapeno, ginger, honey and salt. Cover and refrigerate for 1 hour before serving. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Quince Pear Salsa in Light & Tasty October/November 2007, p59

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