Spicy Rhubarb Salsa
I am on a big rhubarb kick lately. It’s so good! I went exploring to find more places with this tasty vegetable, so today we visit the Venthyr in the Shadowlands (World of Warcraft). I hear they have a spicy rhubarb salsa that’s to die for. This brings in heat from both roasted jalapeños and fresh ginger, with the base being rhubarb instead of the more traditional tomato.
The Venthyr are… well, they don’t specifically say that they are vampires but they are totally vampires. They also have an appreciation for good food and frequently throw lavish parties with amazing menus. They rule over Revendreth, which is a brooding and gloomy land where stone gargoyles come to life and dark Gothic castles are scattered around the deep forests. Rhubarb is a pretty hardy plant, and it can be purchased from vendors in Revendreth if you don’t want to battle the giant bats to go out foraging. No foraging needed for us – we scored a party invite!
Party time nears, and a dusty horse-drawn carriage appears to pick us up. Probably horses… without shadows. The carriage bumps along through thick fog, over impossibly high bridges, and finally past a set of very large winged gargoyles. We pass through an open metal gate, showing the winding road up to the castle. Many of the trees seem dead, yet the branches reach out menacingly toward the narrow road. It’s worth it, I promise! We are led by the servants (why are they all named Igor?) to the Ember Court, where a haunting harpsichord melody can be heard from nearby. The area seems dimly lit even with all the candelabras. Food and drinks can be found on tables throughout, and servants frequently stop by to check on us. There is a variety of very interesting foods here, but the Rhubarb Salsa has my attention, with dark chips next to it that I’m hoping are corn. I love a party with good appetizers.
Rhubarb Salsa
Equipment
- Food processor or blender (optional but recommended)
Ingredients
- 1 Tbsp Lemon or Orange Zest (fresh or dried) about 1 Orange or 1 Lemon
- 1 ½ to 2 Cups Diced Rhubarb 3-8 stalks depending on size
- 2 to 3 Inches Fresh or Frozen Whole Ginger peeled and roughly chopped
- 1 Medium Yellow Onion roughly chopped
- 1 to 2 Jalapeño Peppers halved, and seeded if you want, stem removed
- ½ Green Bell Pepper halved and seeded, stem removed
- 3 Tbsp Lemon Juice about 1 Lemon
- ½ tsp Kosher Salt
- Tortilla chips for serving (optional)
Instructions
- 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. Set aside and let rhubarb cool a bit.
- MEANWHILE, cut the bell pepper and jalapeno in half. Remove jalapeno seeds if you want it less spicy.
- 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.
- Let the peppers cool a bit. You can remove the skins or leave them on.
- Ask a nearby gargoyle to pulverize the ingredients… or place all cooled ingredients into the food processor. Pulse until the texture is what you like.
- Serve with chips. Store in the fridge, if any is left over.
