1” bunch (group the stems into a bunch and estimate) fresh cilantro
1/8 spanish onion
½ green pepper
Juice of ½ lime
2 cloves garlic
3 jalepeno peppers, seeded and cored
1 teaspoon salt
Put the garlic, jalepeno peppers, and onion in a food processor along with the lime juice and dice them, about 5 seconds.
Slice the green pepper into ½” strips and add the green pepper and cilantro, then pulse the processor until the cilantro is coarsely chopped. The pieces of greens should be about ¼ “ - ½ “ in size.
Put the mixture in a mixing bowl and add the salt. Quarter the tomatoes and put them into the food processor.
Pulse the processor until the tomatoes are chopped into 1/2”-1/4” chunks. Add the tomatoes to the mixing bowl and mix everything together. It’s ready! Eat with corn chips.
Vary the amount of salt, add two more tomatoes, add three more jalapeno peppers, try different kinds of hot peppers, or chili peppers, substitute lemon juice instead of lime, fresh summer tomatoes are the best, regular salad tomatoes are often watery but work OK too.
When cutting jalepeno peppers, wash hands well before touching eyes, face, etc. It can burn sensitive skin.
Melt butter over medium heat. Add onions and saute until translucent then add garlic and saute until the aroma of garlic is prevalent
Add rhubarb and saute until ingredients in pan blend together; about 5 minutes.
Add chicken broth and simmer over medium heat until rhubarb is very soft and tender. Add more chicken broth if necessary.
Add maple syrup and stir to incorporate. (All this can be done a couple days ahead.)
Heat grill to high heat or start charcoal and wait until desired temperature.
Season pork chops and brush liberally on one side with rhubarb glaze.
Put chops on grill brushed side down and brush exposed side with more glaze,
Continue brushing and flipping pork chops until either glaze is gone or chops are cooked to desired doneness; this will depend on the thickness of the chops. This is not a frenzied process but more of a lazy process; meaning you want the glaze to caramelize a little bit before each flip.
When pork chops are done, set aside and serve with farmer's veg.
If you have glaze left over, heat one part glaze in a saute pan, and once bubbling swirl in two parts butter to create a sauce.
About the sauce: it's hard to know how much glaze you might have. So 1 TBS glaze = 2 TBS butter or 1 oz. glaze = 2 oz butter. However be careful making large amounts as butter sauces tend to mess-up if made in large amounts without a stabilizer; best to keep the size controlled.