Description
Rhubarb Salsa is a refreshing and tangy twist on traditional salsa, perfect for topping grilled meats or enjoying with chips.
Ingredients
- 2 cups rhubarb, diced (about 4–5 stalks)
- 1 cup strawberries, diced (about 8–10 strawberries)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon honey (or agave syrup)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, combine the diced rhubarb, strawberries, red onion, cilantro, and jalapeño pepper.
- In a small bowl, whisk together the lime juice, honey, salt, and black pepper until well combined.
- Pour the dressing over the rhubarb mixture and gently toss to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a topping for grilled chicken or fish, or with tortilla chips.
Notes
- For a sweeter salsa, increase the honey to 2 tablespoons or add diced peaches or mango.
- If you prefer a milder salsa, omit the jalapeño or use a small amount of bell pepper instead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 8g
- Sodium: 115mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg