|1 tablespoon||Finely shredded orange peel|
|6 cups||Rhubarb; sliced 1/2-inch thick|
|½ cup||Diced green bell pepper|
|¼ cup||Finely chopped sweet onion|
|⅓ cup||Finely chopped red onion|
|1||Jalapeno; washed, stemmed, seeded and minced|
|2 tablespoons||Lemon juice|
|1 teaspoon||Grated fresh ginger|
In a medium nonstick saucepan, combine the sugar, water and orange peel.
Bring to a boil over high heat. Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes.
Remove from the heat and allow to cool to room temperature.
When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth. Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice and ginger. Mix well. Serve at room temperature or chilled if desired.
Makes about 4 cups; analysis per 1-tablespoon serving.
Cook's note: Serve alongside or with chicken or turkey, or as a topping over leafy greens.
>From "Magic Salsa" by David Woods (Chronimed, $14.95) Tested by Susan Selasky for the Free Press Test Kitchen 18 calories (0% from fat), 0 grams fat (0 grams sat. fat), 4 grams carbohydrate, 0 grams protein, 1 mg sodium, 0 mg cholesterol, 10 mg calcium, trace of fiber.
Posted to KitMailbox Digest by "AcaGordie" <gordon@...> on May 2, 1998
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