Tomato Rhubarb Chili Relish
Try this tomato rhubarb chili relish as a salsa with Mexican food or as a dip with a “cheese” platter. The rhubarbs add a lovely sweet and fresh sourly taste to the relish.
Other dips and dressings you may like:
I love to see, when you make any of my recipes, so don’t forget to tag me on instagram, or leave a comment below and let me know how you go!
Tomato rhubarb chili relish
A lovely fresh salsa alike dip that goes perfect with some Mexican food or a "cheese" platter.
Servings: 1 jar (~300 ml)
Ingredients
- 1 small onion
- 2 garlic cloves
- ½ chili (depends on strength)
- 2 medium-large tomatoes
- 2 rhubarb stems
- 2 tsp coconut sugar
- ½ tsp sweet paprika
- ½ tsp spicy paprika
- ¼ tsp salt (optional)
- ½ tsp pepper
- ½ tsp lemon zest
- 2 tbsp water
Instructions
- Dice the onion, garlic and chili very fine and add to a small pot. Fry for a few minutes until the mixture has soften a bit. If it sticks to the bottom ad small splashes of water at a time.
- Meanwhile chop the tomatoes and rhubarb stems and add them to the pot with the rest of the ingredients. Let it simmer for about 20 minutes. The rhubarb should be tender in order to mash them a little and create a nice texture for this relish/salsa.
- Enjoy!
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin