This salsa is tart, spicy, sweet, and addictive. Don't skimp on the ginger or the honey in this recipe -- they make the rhubarb flavor really shine! Recipe courtesy of our book, Restocking the Pantry.
- zest from 1 medium orange (approx. 1 tablespoon)
- 7 to 8 stalks rhubarb, coarsely chopped (a generous 2 cups)
- 2 to 3 inches fresh ginger, peeled and finely grated
- 1/2 small yellow onion, finely diced
- 1/2 small red onion, finely diced
- 1 to 2 jalapeño peppers, seeded and minced
- 1/2 green bell pepper, diced
- 1/2 cup raw honey
- juice from 1 lemon (approx. 3 tablespoons)
- 1 teaspoon sea salt
- 1/2 cup fresh whey OR sauerkraut brine (optional)
- Soften the rhubarb by simmering it in a few tablespoons of water over medium heat just until it begins to fall apart, 10-15 minutes.
- Place the rhubarb in a blender, food processor, or large bowl. Add all remaining ingredients and blend together until a chunky purée is formed. (If you’re working by hand, just toss everything together well.) Adjust seasonings.
To Ferment (Optional)
Stir the whey or sauerkraut brine into the salsa, then spoon into a quart-sized mason jar. Let sit at room temperature for 1-2 days.
Since rhubarb and peppers tend to be in season at separate times, you may freeze the rhubarb to save for later - it works in this recipe just as well as fresh rhubarb. Simply chop it into 1-inch pieces and store in an air-tight container in the freezer for up to six months.