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Lacquered red bowl holds pink rhubarb salsa with jalapeno bits visible, and several dark blue corn chips in a decorative fan shape dipped in the salsa. Bowl sits on black velvet. Background has a fresh stalk of rhubarb, fresh jalapeno, tiny white stone skull, and gothic style black candelabra with red crystals hanging from it.

Rhubarb Salsa

Sweet and spicy, this salsa uses rhubarb in place of the traditional tomato, and brings heat from fresh ginger and roasted jalapeños.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine World of Warcraft

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.

Notes

If you are not using a food processor, a blender would work, or chop all cooled ingredients finely and mix together.
Preparing rhubarb - wash the stems thoroughly.  Cut off ALL the leaves and throw them out; those are not edible.  Cut off and discard the white bit at the bottom of the stem.  Chop up the red stem into chunks of 1" to 2".  The stem is what we eat.  Do not eat this raw, rhubarb needs to be cooked.  
Look for spring rhubarb at your local farmers' market!  
Tried this recipe?Let us know how it was!