This is part three of the Rhubarb Happy Hour series. Watch for future posts in this series during the upcoming weeks.
With Cinco de Mayo just around the corner, I thought I would shift gears from rhubarb cocktails and share with you a rhubarb version of a happy hour standard: chips and salsa. We are huge fans of salsa in this house. In fact, our shared love of salsa even predates our love for each other. Before we were even dating, Mike and I would go out for late Wednesday night margaritas and big order of chips and salsa on a pretty regular basis. Once we were married, the idea of having a salsa garden was the driving force behind converting the sandbox into the garden.
When tomato season is in full swing, I make a batch of fresh salsa on just about a weekly basis. And while we have enjoyed a good supply of canned garden salsa this winter, it’s been a while since the last batch of fresh salsa in December. Finding something to fill that void until we see the first red tomato of the season is pretty serious stuff. The idea of a rhubarb salsa peaked my interest, but would it live up to our high standards for salsa?
In short, yes. The flavor combination is fantastic: tart, sweet, and salty all at the same time, followed by just the perfect amount of lingering heat from the jalapeno. It is definitely not the same as a tomato salsa, but there are just enough familiar elements there to satisfy that craving. Like most great salsas, the flavor really develops if you let it sit for a while before serving.
I very much enjoyed the original recipe, but I did make a couple of significant changes the second time around, which are reflected below. First, the initial taste reminded me of the acidity of pico de gallo made with fresh squeezed lime juice (albeit a more tart version), so I couldn’t help but add just a little fresh cilantro. And since I was already thinking along those lines, I squeezed in a just a little bit of lime juice as well. Second, I added the sweet bell peppers to give the salsa a little more body apart from the rhubarb. The subtle sweetness and crunch works well and the pop of color (I had an orange pepper on hand) is an added bonus.
1 1/2 cups rhubarb, finely diced
1/2 cup sweet bell peppers, finely diced
1/3 cup scallions, finely sliced
1-2 jalapenos, seeded and minced
1/2 cup pickled cocktail onions, quartered
2 teaspoons honey
1 tablespoon cider vinegar
Juice from 1/4 a small lime
Fresh cilantro, to taste
Ground cayenne or chipotle pepper, to taste
Salt, to taste
Whisk together the honey, cider vinegar, and lime juice in a bowl. Add rhubarb, peppers, and onions and toss until all ingredients are coated. Season with ground pepper, salt, and fresh cilantro to taste.
Recipe adapted from Kitchen Konfidence.
- These pages are dedicated to all things home gardening. From planning a garden to preserving the harvest, you'll find practical and creative ideas to satisfy your sense of garden adventure!
- tomatoes recipes peppers seed starting preservation seasons Photo of the Day Salsa Week rhubarb Grow It Forward garden planning 12 Weeks of Garden Inspiration raspberries herbs garden projects photo post garden plans heirloom lettuce broccoli yard projects seed saving seeds onions radishes recipe beans winter canning fall strawberries spring salsa varieties tomatillo seed garlic squash cucumber transplanting A Seed Starting Diary kale dry beans frost pollinators pumpkin planting community garden mint guest post scallions basil beneficial insects Garden Planning 101 soil spinach kohlrabi beets red romaine cucurbits Minnesota Locavore asparagus Garden Photography 101 horseradish vertical gardening sunflowers garden harvest totals corn Year in Review onion pickling organic gardening seed starting containers Three Sisters gardening with kids squirrels variegated tomato winter sowing cabbage seed starting mix carrots flowers seedling care potting up coir brassicas Opalka zucchini jelly garden clean up watermelon resources Holiday Gift Guide Good Garden Reads fall garden apples indoor gardening garden house projects garden pests giveaways Black Hungarian seedlings gourds mexican sour gherkin photography Seed Starting Q + A vacation blogging zinnia pumpkins rue parsnips ground cherries grapes rainbow chard parsnip olive Measuring Up lemon botanical gardens herb overwintering ground cherry Grow It Forwards San Francisco patty pan squash horseradish root dividing rhubarb shallots brussels sprouts reader question compost jam tomato slugs wrens #garden365 garden photography reader questions garden quote #garden365 photo challenge aster artichoke alpine strawberries bees Bees in the Garden cayenne rosemary plant markers organic pest control pruning wildlife-friendly garden cantaloupe jalapeno seasonal preparing for winter harvest tomatillos starter pots sage garden organizataion garden inspiration San Marzano quinoa mulch litchi tomatoes watering amaranth tomato blight paste tomatoes Federle Red Romaine Lettuce social media garden beds snow birthday garden musings Big Mama Amish Paste Anna Russian Tomato litchi tomato peas mesclun pests organic mojito container gardening disease seed starting timeline soil blocker soil blocks peat Building Better Soil Baker Creek Heirloom Seeds oregano trellising rapsberries peanuts pepper Extending the Season seed packet John Denver love yellow pear printable