Just like some folks enjoy raw cranberries in Thanksgiving relish, here’s a recipe for a great salsa featuring (slightly cooked) rhubarb, strawberries and some other goodies that help balance everything out. Let’s hear it for “sour power!”
Ingredients
- 2 cups fresh rhubarb, strings removed and finely diced
- ½ apple, finely diced – we like Cosmic Crisp
- 1 jalapeño, seeds removed, finely diced
- ¼ cup red onion, finely diced
- ¼ cup cilantro, finely chopped
- 1 cup strawberries, finely diced
- Juice of 1 lime
- 1 tsp vinegar – red wine or apple cider
- 1 Tbsp honey
- ½ tsp garlic granules or 1 clove garlic finely minced
- Pinches of cumin and coriander powder
- Salt/pepper to taste
Directions
- Bring a small saucepan of water to a boil over medium-high heat. Put rhubarb in a small heat-resistant bowl or Mason jar and pour water over it. Let sit for 1 minute, remove rhubarb from hot water and shock in ice water.
- Drain rhubarb and lay it on a paper towel so liquid can release. Also pat dry as needed before adding to other ingredients.
- In a medium bowl, combine rhubarb, apple, jalapeño pepper, onion, strawberries and cilantro. Add garlic (granules or fresh minced), pinches of cumin and coriander, and a little salt and pepper.
- Whisk together lime juice, vinegar and honey. Pour over salsa and stir to combine.
- Refrigerate 2-3 hours for flavors to meld. Can also be served immediately. Add salt and pepper as needed before serving.
- Leftover salsa keeps in fridge for a day.
- Note: You can substitute yellow or green bell pepper for the apple for a more savory flavor.