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Savory Rhubarb Salsa
A delicious, fresh and seasonal salsa that keeps well up to 3 days. Macerating the rhubarb in sugar while preparing the other ingredients tames the tartness but keeps it crisp for a bright and refreshing spring salsa.
Total Time
20
minutes
mins
Course:
Appetizer, Salad, Side Dish, Snack
Cuisine:
PNW
Servings:
4
Author:
Sabrina Currie
Ingredients
1
c
Rhubarb
Finely diced (approx ⅛" dice)
1.5
teaspoon
Sugar
1
teaspoon
Red Wine Vinegar
½
teaspoon
Kosher Salt
½
c
Red Onion
Finely chopped
1
Jalapeno, small to medium
Very finely diced
1
Cilantro, Small Bunch
Approx. ½ c chopped
½
Lime
Juiced
⅛
teaspoon
Ground Coriander and Cumin
Each
Salt and Freshly Ground Pepper
Instructions
Mix together rhubarb, sugar, vinegar and salt and let sit while chopping other ingredients. Stir occasionally.
Once the jalapeno, onion and cilantro are chopped, add them and the rest of the ingredients. Stir gently and adjust salt and pepper to taste.
Serve with tortilla chips and margaritas or as a condiment for grilled pork or dinner sausages.