Pineapple - Rhubarb Salsa
From jo_jo_ba 12 years ago
- 4 hours to make
- Serves 17
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 shopping list
- 1 cup diced pineapple (I used canned tidbits, drained) shopping list
- 1 large or 2 small heirloom tomatoes, seeded and diced shopping list
- 1 sweet red pepper (preferably a Shepherd), chopped shopping list
- ½ cup minced pineapple sage shopping list
- 1/4 cup minced lemon balm shopping list
- 1/4 cup minced green onions shopping list
- 1 jalapeño (or other hot) pepper, minced shopping list
- pinch cumin shopping list
- zest of 1/2 lime shopping list
- juice of 2 limes shopping list
- salt and ground black pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 3
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