Rhubarb Salsa and Tortilla Chips

Rhubarb Salsa
Original recipe at allrecipes.com.  I modified to accomodate ingredients I had on hand.

1 cup rhubarb, diced fairly fine
1 cup dice onion
1 1/2 green pepper, diced
1 cup diced tomatoes
3 tbsp lime juice
1 tsp dried red pepper flakes
1 tsp freeze dried cilantro
1 tsp salt
1/4 tsp black pepper
dash of garlic powder

Mix all together and serve with tortilla chips.   I served it with some homemade sun-dried tomato tortilla chips,

Tortilla chips

1 burrito size sun-dried tomato tortilla, cut into strips or triangles.
Spray baking sheet liberally with cooking spray.  Arrange tortilla strips in a single layer on the cooking sheet.  Spray lightly with cooking spray.  Sprinkle lightly with salt (I take a pinch of salt between my fingers and rub them in the air above the chips - don't want a lot of salt.)
Place under broiler until starting to brown.  Remove and turn the chips over and return to the oven.  Watch closely as they burn easily.  Serve immediately.

Warm Fruit Salsa

Warm Fruit Salsa - (original recipe can be found here  )   This is my version.

2 cup cut up fruit (plum, peach, or  nectarine)
2 tsp dried cilantro (can use 3 or 4  Tbsp fresh)
4 tbsp diced onion
4 tsp cider vinegar
1/4 tsp hot sauce
1/4 tsp salt

Place cut up fruit in a skillet sprayed with oil.  Saute for 1 minute.  Add remaining ingredients and saute until heated through.

Serve with fish or chicken.

I broiled some frozen salmon filets topped with the rub mixture below.  I just spooned the rub on top of the salmon after it was cooked and let it set to melt the brown sugar.

2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp onion powder



I made this using peach for the fruit.  Looking forward to trying other fruits and some rubbed chicken soon.