2 cups rhubarb, finely diced
1 cup pineapple, finely diced*
1/2 cup red onion, finely diced
1/4 cup pepper jelly or peach preserves or honey
1/4 cup lime juice
1 jalapeño, finely chopped (remove seeds for less heat)
1/2 tsp salt
1/4 cup fresh cilantro leaves, coarsely chopped
*Try substituting strawberries for pineapple when in season
Wash and prepare all produce.
Stir together rhubarb, pineapple, onion, jelly or honey, lime juice, jalapeño, and salt in a large bowl.
Cover and refrigerate until needed, and add cilantro just before serving. Adjust as needed for extra heat or sweetness.
Fish Tacos- bake Michigan whitefish for ten minutes in a 500 degree oven. Serve with warm tortillas, salsa, and a sauce made with mayo and lime juice.
Pulse in a blender for an interesting gazpacho
Locally made tortilla chips
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