Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we’d share a pair of “topping” recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County’s Kenwood Vineyards. Try it over sea bass, halibut or salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux or almost any white blend.
* 1/4 cup diced pear
* 1/4 cup diced papaya
* 1/4 cup diced mango
* 1/4 cup finely chopped red onion
* 2 tablespoons minced cilantro
* 2 tablespoons freshly-squeezed lime juice
* 2 teaspoons minced serrano chiles
* 1 teaspoon minced garlic
In a bowl, combine all ingredients and toss gently.
Cover and chill 1 hour to let the flavors marry.
