Description
Strawberry Rhubarb Salsa is a refreshing and vibrant appetizer featuring a perfect balance of sweet strawberries and tart rhubarb, enhanced with a touch of jalapeno heat and fresh lime. This quick and easy salsa is cooked briefly on the stovetop to soften the rhubarb, then combined with crisp red onion, cilantro, and honey for a delightful, chilled topping that pairs wonderfully with tortilla chips, grilled chicken, fish, or tacos.
Ingredients
Scale
Ingredients
- 1 cup fresh rhubarb, finely diced
- 1 cup fresh strawberries, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeno, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook Rhubarb: In a small saucepan add the diced rhubarb and 2 tablespoons of water. Cook over medium heat for 3 to 4 minutes until the rhubarb slightly softens but still holds its shape. Remove from heat and let it cool completely.
- Combine Ingredients: In a medium bowl, combine the cooled rhubarb, diced strawberries, red onion, minced jalapeno, lime juice, honey, chopped cilantro, salt, and black pepper. Stir gently until well combined.
- Chill Salsa: Cover and refrigerate the salsa for at least 20 minutes to allow the flavors to meld together before serving.
- Serve: Serve the salsa chilled with tortilla chips or use as a flavorful topping for grilled chicken, fish, or tacos.
Notes
- Adjust the sweetness by adding a little more honey if the rhubarb is very tart.
- For extra heat, keep some jalapeno seeds in the salsa.
- This salsa is best served fresh but can be refrigerated in an airtight container for up to 2 days.
