This recipe has won several cinco de mayo salsa contests as being a unique take on salsa. I put this together because I developed food allergies that included tomatoes and I wanted something to go with tortilla chips.
In food processor pulse onions, carrots, and peppers together until roughly chopped. You can also grate them. Stuff mixture into the ball jar.
In a stock pot, boil the water, vinegar, garlic, salt, honey and any other desired spice. Once it boils, remove from the heat. Using a ladle and kitchen funnel, pour the pickling juice over the carrot / pepper mixture. Let it sit overnight. Service with tortilla chips.
There is no Nutrition Label for this recipe yet.
Tips & Notes:
Recipe developed by Half Your Plate friend Bob Kroger of Cincinnati OH
Rhubarb’s bright and tart flavour is mellowed with sugar in this versatile Raspberry Rhubarb Compôte. Raspberries with a touch of ginger provide a beautiful pink hue and complement the rhubarb with some summer sweetness and zing.