A tangy, zesty salsa which substitutes the usual tomato for rhubarb, giving a fresh spring flavour.
Ingredients (serves about 6 as a side dish or dip)
· 2 stalks rhubarb
· Juice and zest of 2 limes
· 2 tsp sugar
· Pinch salt
· 1 onion
· 3 sweet peppers (your preferred colours)
· 1 chili
· 1 clove garlic
· Handful chopped fresh coriander or 2 tsp dried coriander leaf
You will also need
· A heatproof bowl and a plate to cover it (or any other coverable dish or tub)
· A colander
· A sharp knife and chopping board
· A kettle or pan to boil water
· A fork
· A peeler or zester can be useful (if you don’t have one, a knife is fine)
Method
1. Finely chop the rhubarb and put into the heatproof bowl.
2. Pour boiling water over the rhubarb until it is just covered.
3. Leave for one minute, then drain the hot water off using the colander. This should have just softened the rhubarb a tiny bit.
4. Run cold water over the rhubarb to stop it from cooking any further.
5. Put the rhubarb back in the heatproof bowl.
6. Add the sugar and salt to the rhubarb, stir and leave to stand while you prepare the rest of the ingredients.
7. Finely chop the onion, peppers, chili and coriander.
8. Zest the limes: The zest is the green outer skin. If using peeler or knife, try to just remove the green part of the peel and as little as possible of the white as it is bitter. Chop the zest finely.
9. Squeeze the lime juice onto the rhubarb. I juice citrus fruits by halving them then sticking a fork into the flesh and twisting while squeezing. If you haven’t got lots of fruits to do, it’s generally quicker than using a juicer.
10. Tip in all the rest of the ingredients and mix them all together well.
11. Cover the bowl and leave in the fridge for at least 4 hours to give time for the flavours to blend before eating. Try not to enjoy the smell so much you can’t put it away…
Left to marinade for a minimum of 4 hours, this makes a tasty accompaniment to salads, refried beans and wraps, grilled halloumi pittas or simply for dipping tortilla chips.
