| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1 |
tb |
Finely shredded orange peel |
| 6 |
c |
Rhubarb; sliced 1/2-inch thick |
| 1/2 |
c |
Diced green bell pepper |
| 1/4 |
c |
Finely chopped sweet onion |
| 1/3 |
c |
Finely chopped red onion |
| 1 |
|
Jalapeno; washed, stemmed, seeded and minced |
| 2 |
tb |
Honey |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Grated fresh ginger |
INSTRUCTIONS
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@acanet.com.mx> on May
2, 1998
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