Serves 4
Ingredients:
- 1.5 oz chives or 1 green onion, finely chopped
- 1/2 lb rhubarb
- 1 cup fennel fronds, cut into tiny strands with kitchen scissors
- 1 cup sweet bulb onion (vadalia), finely chopped
- Olive oil, to sautée
- 3 tsp garlic, minced
- 1/3 cup lemon juice
- Zest of one lime
- 1/4 oz lemon balm leaves, finely chopped
- 2 Tb honey
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup hot peppers, finely chopped (optional) or sweet peppers
Directions:
- Sauté onions until almost caramelized. Add minced garlic to pan and saute for another 5 minutes until lightly brown.
- Slice rhubarb length-wise into four strips and then chop small.
- Mix the sautéed onions and garlic with the rhubarb in a medium size bowl. Add the remaining ingredients to the bowl and mix. If you can let the salsa sit for a couple of hours before serving, the flavors will blend nicely.