Try this Mexican-inspired salsa over grilled chicken or pork.
In a medium bowl stir together pears, sweet pepper, jalapeño pepper, parsley, lime juice, ginger, and salt. Cover and refrigerate at least 1 hour or up to 6 hours, stirring once or twice.
Serve salsa with cooked chicken, turkey, or pork. If desired, accompany with lime wedges to squeeze over each serving. Makes about 8 (1/4 cup) servings.
To peel the ginger, use a spoon to scrape off the peel.