We are coming up on rhubarb season, and you may be wondering what you can make with it other than pie. Spicy Rhubarb Ginger Salsa comes to the rescue! The ginger and jalapeño really shine here, with the rhubarb bringing an extra layer of flavor. Plus, roasting peppers is fun! You may be questioning – rhubarb… salsa? YES!
These are fresh chive flowers in the photo. These are edible! Just pretty though, not in the recipe. You can chop and freeze extra rhubarb when it’s fresh then pull it out for salsa any time. Since it gets cooked down in this recipe, the texture change from the freezer is not a problem at all.
The recipe also mentions that the ginger can be fresh or frozen. Whole ginger root does not tend to last very long out on a counter; I discovered that it is very easy to use straight from the freezer! Get a big piece and just keep it in a freezer bag to add a quick bit of fresh ginger to any recipe.
Thanks go to Traditional Cooking School for the recipe inspiration!
Spicy Rhubarb Ginger Salsa
- Food Processor (optional)
- 1 Tbsp Orange Zest fresh or dried (about 1 Orange)
- 1 1/2 to 2 Cups Diced Rhubarb (5-8 stalks)
- 2 to 3 Inches Fresh or Frozen Whole Ginger peeled
- 1 Medium Yellow Onion diced large
- 1 to 2 Jalapeño Peppers
- 1/2 Green Bell Pepper
- 3 Tbsp Lemon Juice (about 1 Lemon)
- 1/2 tsp Kosher Salt
- Tortilla chips, for serving (optional)
- Soften the rhubarb for 10 to 15 minutes by simmering it in a few tablespoons of water over medium heat, until it is softened and begins to fall apart. Remove from heat. Do not drain.
- Meanwhile, cut the bell pepper and jalapeno in half. Remove jalapeno seeds if you want it less spicy (I leave them in). Place both types of peppers skin-side-up on a foil-covered cookie sheet and put them under the broiler on high for about 10 minutes, until there is some nice black char on the skins. Remove from oven.
- Place all ingredients into the food processor. Chop until the texture is what you like. Serve with chips or try it on tacos!