Who said salsa couldn’t be sweet?
This strawberry rhubarb salsa is the perfect appetizer for your next dinner party to impress your friends.
Serve with cinnamon pita chips and treat yourself to a pre-dinner dessert!
Credit: Andy Lyons
Bring to boiling, stirring occasionally; reduce heat.
Simmer, uncovered, for 5 minutes.
Ladle hot salsa into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
2,000 calories a day is used for general nutrition advice.
