Spicy Rhubarb Salsa
By: Kelsey Ganes
Published: Monday, May 2, 2011 - 10:57am

Ingredients




1 1/2 cups rhubarb, in ¼- inch dice (about 2 medium stalks)
 cup finely minced scallions
1 jalapeño, seeded and minced
1/2 cup pickled cocktail onions, halved
2 teaspoons honey or agave
3 tablespoons cider vinegar
Salt
Chipotle powder or cayenne

Preparation

1 Fill a large bowl with a little more than halfway with cold water. Add a 2 cups of ice to create an ice bath. Set aside. 2 Fill a large pot with water and bring to a boil. Add rhubarb and cook for 20 seconds. 3 Using a slotted spoon, remove rhubarb from the pot and place directly into the ice bath. 4 Allow the pieces to cool for 1-2 minutes before draining on a paper towel. Gently pat dry with additional towels – the pieces do not have to be 100%% dry, but the amount of additional moisture should be minimized. 5 Once the rhubarb has been patted dry, transfer rhubarb to a medium bowl and fold in spring onion, jalapeño and onions. 6 In a small bowl, mix honey into 1 tablespoon of vinegar then stir into salsa. 7 Season with kosher salt and chipotle powder and cayenne to taste. If you find your salsa is a bit too tart, you can add more honey.

About


Adapted from the New York Times, this recipe pairs particularly well with white fish like tilapia, cod, Mahi Mahi.