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Salsa

Granny's Pear Raspberry Salsa

3 Anjou pears -- peeled and cored seeded and chopped -- 1/4-inch dice
5 serrano pepper -- minced
1 cup sweet white wine
1/2 cup raspberry vinegar
1 lime -- juiced
1 pint fresh raspberries -- 1/2-inch pieces
2 tesp finely grated fresh ginger
1 tesp crushed red pepper flakes

Place pear pieces in a small, deep, preferrably glass bowl. Add the chiles, wine, vinegar and lime juice. Cover and refrigerate overnight. Drain and discard the marinade and chili pieces, reserving 2 tablespoons of liquid. Add the raspberries (cut fruit that is too large) to the pears. In a small bowl, mix together the reserved liquid, ginger and pepper flakes. Pour this over the fruit. Stir gently to coat. Serve immediately or cover and refrigerate no more than 2 hours prior to use. This salsa will not keep. Makes about 1+1/2 cups.

I have never met a man so ignorant that I couldn't learn something from him.

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