Back home, with my kitchen filled with the aroma of fresh strawberries and the crispness of rhubarb, I started experimenting. I wanted something quick and refreshing, perfect for a sunny afternoon snack or a unique appetizer at a family barbecue. That’s when I thought of blending the strawberries’ sweetness with rhubarb’s tangy crunch, adding a bit of heat with jalapenos, and rounding it off with the zest of lime and honey.
This Strawberry Rhubarb Salsa is now a staple in my household. It’s a versatile dish that can be enjoyed with chips, on top of grilled fish or chicken, or even as a fresh, fruity addition to your tacos. My friends and family can’t get enough of it, and it’s always a conversation starter at gatherings. Plus, it’s super easy to make, and you can tweak it to suit your taste. Add more jalapeno if you like it spicy, or a bit more honey if you prefer it sweeter.
So next time you find yourself with fresh strawberries and rhubarb, give this salsa a try. Trust me, you won’t be disappointed!
How to Prepare Strawberry Rhubarb Salsa
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Ingredients:
- 1 cup strawberries, diced
- 2 cups fresh rhubarb, thinly sliced
- 1/2 yellow bell pepper, diced
- 1 jalapeno pepper, seeds removed and diced
- 1 shallot, finely diced (or 1/4 cup white onion)
- 1/4 cup cilantro, diced
- Juice of 1 lime
- 1 tbsp honey
- 1 tsp red wine vinegar
- 2 cloves garlic, minced
Directions:
First, fill a small saucepan with water and bring it to a boil over medium-high heat. Add the sliced rhubarb and let it cook for about a minute. Remove from heat, drain, and immediately place the rhubarb in a bowl of ice water for another minute. Drain again and spread on paper towels to remove excess moisture.
In a medium serving bowl, combine the cooled rhubarb with the diced strawberries, bell pepper, jalapeno, shallot, and cilantro.
In a separate bowl, whisk together the lime juice, honey, red wine vinegar, and minced garlic. Pour this mixture over the salsa ingredients and stir well to combine.
Refrigerate the salsa for 2-3 hours to allow the flavors to meld, or enjoy it immediately with your favorite chips.
FAQs:
Can I use a different type of pepper if I don’t have jalapeno?
Absolutely! If you prefer a milder salsa or don’t have jalapenos on hand, you can substitute with other peppers like serrano, poblano, or even a small amount of green bell pepper. Each type of pepper will bring its own unique flavor and heat level to the salsa, so choose according to your taste preference.
How long should I refrigerate the salsa before serving?
For the best flavor, refrigerate the salsa for about 2-3 hours. This allows the ingredients to meld together and develop a deeper, more harmonious taste. However, if you’re in a hurry, you can serve it immediately after preparing. The flavors will still be delicious, just not as blended as after chilling.
What can I serve with Strawberry Rhubarb Salsa?
Strawberry Rhubarb Salsa pairs wonderfully with crispy tortilla chips for a tasty snack. Additionally, you can serve it as a topping for grilled chicken, fish, or pork. It’s also a great addition to tacos, salads, and even as a fresh condiment for burgers.
Can I make this salsa ahead of time?
Yes, you can make this salsa a day in advance. In fact, preparing it ahead allows the flavors to blend even more. Store the salsa in an airtight container in the refrigerator and give it a good stir before serving. This way, you ensure it’s well-mixed and flavorful when you’re ready to enjoy it.
Strawberry Rhubarb Salsa
Ingredients
- 2 cloves garlic minced
- 1/2 yellow bell pepper
- 1 jalapeno pepper seeds removed and diced**
- 1 shallot finely diced (or 1/4 cup white onion)
- 1 cup strawberries diced
- 1/4 cup cilantro diced
- 2 cups fresh rhubarb thinly sliced*
- Juice of 1 lime
- 1 tsp red wine vinegar
- 1 tbsp honey
Instructions
- First up, get a small saucepan filled with water and bring it to a nice boil over medium-high heat. When it's bubbling away, toss in your sliced rhubarb and let it cook for about a minute. Once done, quickly take it off the heat, drain it, and give it a dunk in a bowl of ice water for another minute. Then, drain it again and lay it out on some paper towels to get rid of any excess liquid.
- In a medium serving bowl, toss together the cooled rhubarb with the bell pepper, jalapeno, shallot, strawberries, and cilantro. Now, in a separate bowl, whisk up the lime juice, red wine vinegar, honey, and minced garlic. Once it's all combined and looking tasty, pour this liquid goodness over the salsa mix and give it a good stir.
- Pop the salsa in the fridge for a chill session of about 2-3 hours. This gives all those flavors a chance to get to know each other. But if you're feeling impatient (totally understandable), you can dive right in and enjoy it immediately with some crispy chips.
