Fresh Rhubarb Salsa
Use only tender, thin stalks of rhubarb for this salsa. It pairs well with grilled chicken or pork.
Fruit salsas can be too sweet, making them feel like dessert. This salsa avoids that: It’s spicy, tart and perfectly savory. It can be enjoyed with chips or served over grilled meats and fish. Prepare the salsa at least one hour before serving so the flavors have time to marry.
Ingredients
- 3 cups raspberries, divided
- 2 cups cherry tomatoes, roughly chopped
- ¼ cup minced red onion
- 1 garlic clove, minced
- ½ cup chopped cilantro, leaves and tender stems
- 1 jalapeño, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon honey
Instructions
Serves 6–8
Roughly chop 2½ cups of the raspberries and reserve the rest. Combine the chopped raspberries and the remaining ingredients in a medium bowl and stir to combine. Store in the refrigerator until you are ready to serve. Right before serving, stir the remaining ½ cup of raspberries into the salsa, leaving them whole. The salsa will keep in the refrigerator for up to 3 days.
Edible Michiana original recipe
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