Best Rhubarb Salsa Recipes

SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA

Steps:

• Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
• Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
• Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
• Serve chicken with rhubarb salsa alongside.

TANGY RHUBARB SALSA

Steps:

• Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
• Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
• Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

SPICY CHICKEN THIGHS WITH RHUBARB CUCUMBER SALSA RECIPE - (4.5/5)

Steps:

• Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl. Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes. Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld. Serve chicken with rhubarb salsa alongside.

RHUBARB SALSA

Steps:

• In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
• Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

RHUBARB SALSA

Steps:

• Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
• Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

PINEAPPLE-RHUBARB SALSA AND SHAD

Steps:

• Preheat a broiler.
• Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes. Remove from heat and fold in the fresh pineapple and jalapeno pepper. Season to taste with salt and pepper and set aside.
• Brush the shad with the remaining oil and season with salt and pepper. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes. Do not turn the fish.
• Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.

CHICKEN LIVER TACOS WITH RHUBARB SALSA

Steps:

• Have a bowl of ice and water ready. Bring 2 quarts of water to a boil in a saucepan, add the rhubarb, blanch 20 seconds, then scoop out with a slotted spoon into the ice water. After a minute, drain well and transfer to a medium-size bowl. Fold in the scallions, jalapeño and cocktail onions. Blend the honey into 1 tablespoon of the vinegar and add. Season with about 1/4 teaspoon salt and chipotle or cayenne to taste.
• Heat oven to 200 degrees. Place the cornmeal in a bowl and season with salt and chipotle powder or cayenne. Dredge the livers in the seasoned cornmeal. Add 4 tablespoons oil to a large skillet and sauté the livers on medium heat, turning, until lightly browned but still pink inside, just a minute or two on each side. Remove to a heatproof dish, cover and place in the oven. Heat the remaining oil in the skillet. Add the onions and cook over medium heat, stirring, until golden. Add remaining vinegar, stir to deglaze pan and remove from heat.
• Wrap the tortillas in a dish towel and place in a steamer over simmering water. Add the cilantro to the salsa. Remove a tortilla from the steamer. Spoon some of the onion in a line down the center. Top with two or three pieces of chicken liver, then about a tablespoon of the salsa. Roll the tortilla around the filling and place on a platter, seam side down. Repeat with the remaining tortillas. Serve any remaining salsa alongside.