Pineapple - Rhubarb Salsa |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 17 |
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Heavily adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.The tangy, sweet flavours of rhubarb, pineapple, in season tomatoes and peppers play off the freshness of herbs and the zip of lime and chili peppers. Ingredients:
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 jalapeño (or other hot) pepper, minced |
pinch cumin |
zest of 1/2 lime |
juice of 2 limes |
salt and ground black pepper to taste |
Directions:
1. Bring a pot of water to a boil and add rhubarb.
2. Cook 10 seconds, then drain and rinse under cold water.
3. Add all the ingredients into a large bowl and mix well. See Photo
4. Refrigerate 2-3 hours to allow the flavors to develop.
5. Stored in a tightly covered jar in the refrigerator, this will keep for 2 weeks.
6. Makes about 4 1/4 cups, or 17 1/4 cup servings.
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