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Thursday, June 16, 2011

Respect the 'barb: Rhubarb salsa

Since rhubarb is a vegetable, I decided to make a savory salsa for my chicken and fish dishes this week. Now the recipes says it serves 2 generously. I ended up getting two mason jars of salsa and shared one with a friend. It was amazing on top of my grilled chicken and amazing in my fish tacos.

Rhubarb salsa
from Cook Local

3-4 medium stalks of rhubarb, sliced (about 2 cups)
1/2 red onion, minced
2 tsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp sugar
1/4 tsp crushed red pepper flakes
Salt and pepper
Set a small pot of water to boil.
Drop the sliced rhubarb in the boiling water and boil for ONLY ONE MINUTE!
Immediately transfer the rhubarb to a strainer and then to a bowl of ice water to stop the cooking process.
Mix the rhubarb, red onion, olive oil, balsamic vinegar, sugar, and crushed red pepper flakes.
Season with salt and pepper to taste.

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