Salsa de Pera y Granada:
Pear and Pomegranate Salsa
Makes about 3-1⁄2 cups
3 med. Bartlett pears (about 1 pound) cored and diced
3⁄4 c. pomegranate arils
3⁄4 c. diced red onion
2 fresh serrano chiles, seeds and stems removed, finely diced
1⁄2 c. chopped cilantro Lime juice to taste
Toss all ingredients until well combined. Add salt to taste if desired.