Makes about 1 cup
I have no idea if rhubarb grows in Mexico or is part of the cuisine. I do know that rhubarb’s tart, complex flavor blends wonderfully with cilantro, onion, chili peppers and lime juice. This salsa is delicious with fish or shrimp tostadas or fish tacos made with fried tortillas. It also complements barbecued chicken or the next day’s salad featuring leftover barbecued flank steak. Plus, it’s dark pink and that’s fun.
- Be careful not to over cook the rhubarb; it should be slightly softened but still crunchy.
- The flavor key in this salsa is rhubarb’s tart fruitiness, offset by the heat of chili pepper. If you correct the seasoning, keep the tartness in mind and protect it.
- When I have leftover fresh tomato I dice it and toss it in for color.
1 cup diced fresh rhubarb
¼ cup fresh lime juice
¼ cup minced red onion
1 tbs. unseasoned rice vinegar
1 tsp. granulated sugar
1 tsp. Green Tabasco
1 tbs. slivered, then diced Pablano or Anaheim chili pepper
1 tbs. minced mint leaves
¼ cup minced fresh cilantro leaves
- Bring 3 cups water to a low boil, then turn off the heat. Add rhubarb and let it sit about for 2 minutes. Using a slotted spoon, transfer the blanched rhubarb into a bowl of ice water. Pour water and rhubarb through a strainer. Drain the rhubarb for 2-3 minutes.
- While the rhubarb drains, put remaining ingredients into a mixing bowl. Add rhubarb and toss lightly with a fork. Let the flavors blend for 5-7 minutes. The vinegar and sugar should bring out the fruitiness of the rhubarb after about 5 minutes.
- Taste and correct seasoning if necessary. Too sweet? Add a few drops of vinegar. Too bland? Add fresh Jalapeno, dehydrated red pepper flakes or a few drops of Chinese chili paste.