Pear Pepper Salsa

Ingredients

2 fresh California Bartlett pears
1 red bell pepper
1 green bell pepper
1/2 small jalapeño pepper
2 tbsp minced fresh cilantro
1/2 cup canned pear nectar
1 tbsp Dijon-style mustard
ground black pepper, to taste

Directions

Halve, core and thinly slice pears. Trim and seed bell peppers; dice. Combine pears, peppers, cilantro, pear nectar and mustard. Add black pepper to taste. Serve chilled or at room temperature over grilled fish, chicken or pork. Store in refrigerator up to one week. Makes about 3/4-cup servings.