Rhubarb Salsa-fermented

Rhubarb Salsa-fermented
Adapted from gnowfglins.com
Rhubarb Salsa-fermented

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gnowfglins.com

Ingredients

  • 1

    zest from 1 orange

  • 7 to 8 7 to 8 2

    stalks rhubarb, fresh or frozen, coarsely chopped (a generous 2 cups)

  • 2 to 3 2 to 3

    3 inches fresh ginger, peeled and finely grated

  • 1/2 1/2

    1/2 small yellow onion, finely diced

  • 1/2 1/2

    1/2 small red onion, finely diced

  • 1 to 2 1 to 2

    2 jalapeño peppers, seeded and minced

  • 1/2 1/2

    1/2 green bell pepper, diced

  • 1/2 1/2

    1/2 cup raw honey

  • 1

    from 1 lemon

  • 1 1

    1 teaspoon sea salt

  • 1/2 1/2

    1/2 cup fresh whey OR sauerkraut brine (optional)

  • chips for dipping

Directions

Soften the rhubarb for 10 to 15 minutes by simmering it in a few tablespoons of water over medium heat. Remove the rhubarb when it begins to fall apart, and place it in a blender, food processor, or large bowl. Add all remaining ingredients and blend together until a chunky puree is formed. (If you’re working by hand, just toss everything together well.) Adjust seasonings. To ferment, if desired, stir the whey or sauerkraut brine into the salsa, then spoon into a quart-sized Mason jar. Let sit at room temperature for 1 to 2 days, then store in the refrigerator for 3 to 4 weeks. While this salsa can be eaten immediately, it does taste significantly better if let sit for a few days, so let it sit if you have the time.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: