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rhubarb muscovado sugar cider vinegar garlic yellow onions fresh ginger ginger peppers serrano peppers salt freshly grated turmeric cumin seeds whole coriander red pepper
Viewed: 2 - Published at: 2 years agoIngredients
- 6 cups diced rhubarb
- 2 cups dark muscovado sugar
- 1 cup cider vinegar
- 2 large cloves garlic, minced
- 2 medium yellow onions, diced
- 3 tablespoons minced fresh ginger
- 3 tablespoons diced crystallized ginger
- 2 Fresno peppers, stemmed, seeded and diced
- 2 Serrano peppers, stemmed, seeded and diced
- 2 teaspoons salt
- 2 teaspoons freshly grated turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon whole coriander
- 1/2 teaspoon red pepper flakes
Method
- Combine all the ingredients in a large, heavy pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring occasionally, until quite thick, about 1 hour. Stir frequently toward the end to avoid scorching. Preserve according to canning instructions, or keep refrigerated in glass jars.
