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Rhubarb Salsa

Tasty rhubarb-based salsa. Use on nachos or as a topping on fish, pork, or chicken

Course Snack
Cuisine Canadian
Keyword rhubarb salsa, salsa
My Island Bistro Kitchen Barbara99

Ingredients

  • 2 cups rhubarb, finely diced
  • ⅔ cup canned crushed pineapple (with juice)
  • ⅓ cup red onion, diced
  • ¾ cup mango, diced
  • ¼ cup red pepper, diced
  • Juice of ½ lime
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar of choice (e.g., honey ginger, pineapple, or mango balsamics work well in this recipe) [if none of these is available, a good quality traditional white balsamic vinegar may be used]
  • Zest of ½ lime
  • Dry salsa seasoning mix of choice and of amount to taste preference
  • Salt and pepper, to taste
  • 1 - 2 tbsp chopped fresh lemon balm or cilantro leaves, to taste (optional)

Instructions

  1. Assemble ingredients.
  2. 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.
  3. Combine crushed pineapple, onion, mango, and red pepper in bowl. Add the cooled rhubarb. Stir gently, trying not to break up the rhubarb.
  4. In small bowl, whisk together the lime juice, maple syrup, vinegar, lime zest, salt and pepper.
  5. Stir in the dry salsa seasoning mix.
  6. Pour over fruit and vegetables and stir gently.
  7. If desired, add chopped lemon balm or cilantro leaves.
  8. Refrigerate salsa at least 20 minutes before serving. Store in sealed container for up to two to three days in refrigerator.
  9. Serve with nachos or as a topping on fish, pork, or chicken.

Recipe Notes

[Copyright My Island Bistro Kitchen]

 

NOTE: This salsa is intended to be used as a fresh salsa. It has not been tested for safe canning acidity levels; therefore, canning of this salsa is not recommended.