Pear, Mango, and Radish Salsa
- In a medium bowl combine the honey, lime juice, ginger, oil, salt, and pepper. Add the pears, mango, radishes, onion, and jalapeno peppers; toss to coat. Cover and chill 2 to 4 hours. Stir before serving. Serve with a slotted spoon over grilled chicken, pork, or fish, or serve in flour tortillas with grilled chicken strips. Or, spoon over lettuce leaves. Makes 3-1/2 cups.
From the Test Kitchen
When working with chile peppers, wear plastic gloves because chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes. Avoid direct contact with them as much as possible. If your bare hands do touch the chile peppers, wash your hands well with soap and water.