Salsa

• 4 unripe pears
• 1 red onion
• 1 Serrano chili
• 1/4 cup each chopped cilantro and mint
• Dressing

1. Chop 4 unripe pears and 1 red onion; seed and mince 1 Serrano chili.
2. Combine in bowl with 1/4 cup each chopped cilantro and mint.
3. Add dressing and stir.
4. Dressing variation: Skip vinegar and mustard; reduce oil to 1/2 cup, add 1/4 cup lime juice and a pinch of sugar.

unripe, red onion, serrano chili, cilantro, dressing

Taken from cooking.nytimes.com/recipes/12807 (may not work)