May 19, 2010

Rhubarb Salsa

I came up with this recipes for my tamales class. It has alot of flavor.  Be careful to adjust the amount of heat you want.  Or as with my class add some apples to cut the heat when you add too much chipolte. 

3 lb Rhubarb
2-4 chiles
1-2 chipolte in adobo
1 onion 
2-6 cloves of garlic
2-3 c vinegar
2T salt

Rough chop first five ingredients.  Place in a non-reactive bowl and mix.  In a small sauce pan, place vinegar and salt.  Heat until salt is dissolved.  Place chopped rhubarb mixture in pint jars and top with vinegar.  You will want to pack the rhubarb relatively tightly allowing for space for the vinegar mixture.  Pour the vinegar into the jars, topping the rhubarb by a quarter inch.  Process for 10 mins.

1 comment:

  1. I ate this with some black bean and squash tamales that VineLady prepared. Amazing.

    The only issue was we ran out of salsa before the tamales ran out.