This smoky-sweet salsa is a springy addition to tacos, burritos, eggs, and just about everything else.
Ingredients
- 1 tbsp extra-virgin olive oil
- ⅓ medium yellow onion, finely chopped
- ¾ lb rhubarb, chopped
- ⅓ cup brown sugar
- 3 tbsp dried apricots, chopped
- 1 tbsp chipotles in adobo, chopped
- ⅓ tsp smoked paprika
- 2 tbsp lime juice
- 1 tsp salt, plus more to taste
Preparation
- Heat the olive oil in a pot over medium-high heat. Stir in the onions and sauté until the onions begin to soften, 4-5 minutes.
- Stir in rhubarb and continue to cook until rhubarb softens, about 10 minutes.
- Add the brown sugar, apricots, chipotles in adobo, smoked paprika, lime juice, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for 15-20 minutes. Taste and adjust seasonings as desired.
