1/2 cup chopped roasted red pepper (from a 7 oz. jar)
2 tablespoons chopped fresh jalapeno pepper
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
3/4 teaspoon salt
In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days. Serve grilled with seafood, chicken or hamburgers.