Rhubarb Salsa
Rhubarb Salsa
Ingredients
- 1 cup Sugar (we are going to use either agave or cane sugar)
- 1/4 cup Water
- 1 tablespoon Finely shredded orange peel
- 6 cups Rhubarb; sliced 1/2-inch thick
- 1/2 cup Diced green bell pepper
- 1/4 cup Finely chopped sweet onion
- 1/3 cup Finely chopped red onion
- 1 pc. Jalapeno; washed, stemmed, seeded and minced
- 2 tablespoons Honey
- 2 tablespoons Lemon juice
- 1/2 cup cider vinegar
- 1 teaspoon Grated fresh ginger
Instructions
- In a medium nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the rhubarb slices and reduce the heat to medium.
- Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature.
- When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth.
- Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice, vinegar, and ginger. Mix well.
- Ladle into hot jars and process 20 minutes in water bath canner.
- Makes about 4 cups.
- Serve alongside or with chicken or turkey, or as a topping over leafy greens.