My wife recently celebrated Capsicums in honor of the arrival of fall at the market. I was treated to bell peppers, poblanos, pimentos, and others. To continue the theme, I found this great salsa recipe, which can be served over fish or chicken. You can make it as chunky or refined as you like. I tend toward chunky.

3 D’Anjou or Bosc pears, not too ripe, peeled, cored and diced into a size that looks good to you
½ red bell pepper, seeded and diced
2 jalapeños, seeded and minced
¼ red onion, minced
4 Tablespoons fresh lemon juice
3 Tablespoons olive oil
½ bunch fresh cilantro, minced
Salt and pepper to taste

Mix everything except the cilantro in a bowl. Let stand at room temperature. Stir in the fresh cilantro and season to taste just before serving. I served it over pan grilled boneless skinless chicken breast for a healthy and tasty dinner.

Serves 4-6

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