Rioja-Pear Salsa

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Rioja-Pear Salsa

This Rioja-wine infused salsa has layers of flavor, and a deep maroon color. It could be an alternate to your cranberry relish (though yes, my friends, those relishes are often sacred!), or even served with chips as a starter. This salsa is one that sings Thanksgiving, but has other seasonal applications!

Rioja-Pear Salsa

Rioja-Pear Salsa

This Rioja-wine infused salsa has layers of flavor, and a deep maroon color. It could be an alternate to your cranberry relish (though yes, my friends, those relishes are often sacred!), or even served with chips as a starter. This salsa is one that sings Thanksgiving, but has other seasonal applications!

Ingredients

  • Olive oil
  • 1 1/2 cups red onion,diced into approximately 1/4-inch chunks
  • 1 cup rioja (or your favorite…oldish) red wine (you may need more!)
  • Turbindado sugar
  • 5 Bosc pears
  • 1 granny smith apple
  • 1 tablespoon orange zest
  • Toasted pecans
  • Flat leaf parsley or cilantro for garnish

Instructions

  1. Pour a bit of olive oil into a sauté pan; you'll need enough to coat the bottom. Heat over medium. Add the red onion and sauté for several minutes, stirring frequently, until the onion softens, about 5 to 7 minutes. Add about 1/2 cup of the wine and continue cooking until the wine is mostly absorbed. Taste and add sugar as needed (this will vary depending on the age/acidity of the wine).
  2. Meanwhile, stem and seed the pears and apple before cutting them into 1/4-inch chunks. Add them to the wine mixture, with the additional wine. Cook until well absorbed and the pear and granny smith apple take on a deep red color. Add the orange zest and stir well. Taste and add salt as needed. Remove from the flame, and let cool before storing. Before serving, return the salsa to room temperature, correct seasoning as needed, and add toasted pecans and parsley or cilantro for garnish.
http://food.lohudblogs.com/2014/11/05/rioja-pear-salsa/

Recipe:

Ingredients
Olive oil
1 1/2 cups red onion,diced into approximately 1/4-inch chunks
1 cup rioja (or your favorite…oldish) red wine (you may need more!)
Turbindado sugar
5 Bosc pears
1 granny smith apple
1 tablespoon orange zest
Toasted pecans
Flat leaf parsley or cilantro for garnish

Method:
Pour a bit of olive oil into a sauté pan; you’ll need enough to coat the bottom. Heat over medium. Add the red onion and sauté for several minutes, stirring frequently, until the onion softens, about 5 to 7 minutes. Add about 1/2 cup of the wine and continue cooking until the wine is mostly absorbed. Taste and add sugar as needed (this will vary depending on the age/acidity of the wine).

Meanwhile, stem and seed the pears and apple before cutting them into 1/4-inch chunks. Add them to the wine mixture, with the additional wine. Cook until well absorbed and the pear and granny smith apple take on a deep red color. Add the orange zest and stir well. Taste and add salt as needed. Remove from the flame, and let cool before storing. Before serving, return the salsa to room temperature, correct seasoning as needed, and add toasted pecans and parsley or cilantro for garnish.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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