Pineapple - Rhubarb Salsa Recipe

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Ingredients:

Serving

8.5 oz (2 cups) finely diced fresh rhubarb
1 cup diced pineapple (i used canned tidbits, drained)
1 large or 2 small heirloom tomatoes, seeded and diced
1 sweet red pepper ( preferably a shepherd), chopped
1/2 cup minced pineapple sage
1/4 cup minced lemon balm
1/4 cup minced green onions
1 jalapeno (or other hot ) pepper, minced
pinch cumin
zest of 1/2 lime
juice of 2 limes
salt and ground black pepper to taste

Directions:

Bring a pot of water to a boil and add rhubarb.
Cook 10 seconds, then drain and rinse under cold water.
Add all the ingredients into a large bowl and mix well. See Photo
Refrigerate 2-3 hours to allow the flavors to develop.
Stored in a tightly covered jar in the refrigerator, this will keep for 2 weeks.
Makes about 4 1/4 cups, or 17 1/4 cup servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	67.43 Kcal (282 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.03mg	0%
Potassium	207.62mg	4%
Total Carbs	16.48g	5%
Sugars	2.96g	12%
Dietary Fiber	1.51g	6%
Protein	0.81g	2%
Vitamin C	17.4mg	29%
Calcium	55.4mg	6%

Amount Per 100 g
Calories	15.48 Kcal (65 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	0.7mg	0%
Potassium	47.68mg	4%
Total Carbs	3.79g	5%
Sugars	0.68g	12%
Dietary Fiber	0.35g	6%
Protein	0.19g	2%
Vitamin C	4mg	29%
Calcium	12.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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