Pear Salsa - Low Salicylate
This is a low-sal chunky sauce you can use with plain meat, poultry, etc. Especially nice if you can't have gravy. You can also use part apple along with the pears. You can add a little fresh ginger if you can have it.
2 firm-ripe bosc pears, peeled, cut into ? inch chunks
2 stalks celery, diced (a little smaller than the pear)
1 small onion, diced (optional)
1 Tablespoon oil
? - ? cup coarsely chopped cashews
2 teaspoons vinegar (rice or malt), or fresh lemon juice
1 Tablespoon soy sauce
salt to taste
Heat oil in a heavy skillet. Add celery and onion, saute until onion is translucent. Remove from pan. Add a tiny bit more oil if needed. Turn heat to medium high. Add pears to pan, saute quickly over for 3 or 4 minutes until pears are tender, but still in chunks. Return celery and onions to pan, reduce heat. Add remaining ingredients. Add a little water or pear juice if it seems a little dry.
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