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Assemble ingredients.
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Bring 1 cup of water to boil in pot. Add diced rhubarb and cook over medium heat for apx. 1 minute. Drain and immediately rinse rhubarb under cold water to stop the cooking process. Drain well and gently pat rhubarb dry with paper towel.
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Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.
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In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper.
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Stir in the dry salsa seasoning mix.
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Pour over fruit and vegetables and stir gently.
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If desired, add chopped lemon balm or cilantro leaves.
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Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.
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Serve with nachos or as a topping on fish, pork, or chicken.