Sweet and Spicy Rhubarb Salsa

I love this recipe with pork, preferable pork ribs. Make sure you don't skimp on the ginger or the honey in this recipe -- they make the rhubarb flavor shine! Recipe adapted from Restocking the Pantry. Makes approximately 2 1/2 cups.

Ingredients

  • 1 tablespoon orange zest from approximately 1 orange

  • 7 to 8 stalks rhubarb coarsely chopped (a generous 2 cups)

  • 2 to 3 inches fresh ginger peeled and finely grated

  • 1/2 small yellow onion finely diced

  • 1/2 small red onion finely diced

  • 1 to 2 jalapeño peppers seeded and minced

  • 1/2 bell pepper diced

  • 1/2 cup raw honey

  • 3 tablespoon lemon juice from approximately 1 lemon

  • 1 teaspoon sea salt

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

Instructions

  1. Soften the rhubarb for 10 to 15 minutes by simmering it in a few tablespoons of water over medium heat.

  2. Remove the rhubarb when it begins to fall apart, and place it in a blender, food processor, or large bowl.

  3. Add all remaining ingredients and blend together until a chunky puree is formed. (If you’re working by hand, just toss everything together well.)

  4. Adjust seasonings.

  5. To ferment, if desired, stir the whey or sauerkraut brine into the salsa, then spoon into a quart-sized Mason jar.

  6. Let sit at room temperature for 1 to 2 days, then store in the refrigerator for 3 to 4 weeks.

  7. 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.

Condiment/Sauces/Dressing, FermentsKatharina Kunz