- 2 cups chopped Vidalia onions
- 1 cup diced unpeeled pear
- ½ cup chopped roasted red pepper (from a 7 oz. jar)
- 2 tablespoons chopped fresh jalapeno pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- ¾ teaspoon salt
In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days. Serve grilled with seafood, chicken or hamburgers. Yields 6 portions, 3 cups.