Just in time for Bike Week, we have a delightfully refreshing rhubarb lime salsa recipe from Michelle of Maine Belle! If you are hosting any Bike Week guests, impress them with this and they'll be begging to come back for another visit. Just staying home to avoid the traffic? This will be a great treat to relax with on your back porch or patio!
Here's Michelle...
Rhubarb Lime Salsa with Bitters
When Julia told me rhubarb was the Sunflower June blog feature, I had a difficult time moving past rhubarb-strawberry pie or rhubarb compote on vanilla ice cream (both equally delicious, of course!). I mulled over some ideas in the last few weeks and inspiration struck when I spotted a bottle of aromatic bitters in the pantry.
Though traditionally used for cocktails, I had a hunch that its strong and unique flavor would be the perfect complement to rhubarb. I decided to make a salsa and added some cucumber and peppers, but I encourage you to experiment with others veggies and herbs.
I also added some honey to counteract the bitterness of the rhubarb. It’s not as spicy as I would like, so I would recommend adding another chili pepper or experiment with other spicy peppers if you like things hot. It’s a semi-sweet, refreshing salsa, perfect for early summer snacking – enjoy!
Ingredients:
2 cups diced rhubarb (about 4 stalks)
1 ½ cups diced cucumber
½ cup diced green pepper (or any color)
¼ cup chopped scallions
3 Tbsp. honey
2 Tbsp. olive oil
2 Tbsp. aromatic bitters*
1 dried chili pepper, chopped
1 tsp. salt
Ground pepper
Juice of half a lime
*Bitters is an alcohol beverage with herbal essences. If you don’t want to use it in this recipe, I suggest putting in a touch of molasses instead to simulate the flavor.
Mix the rhubarb, cucumber, green pepper and scallions in a bowl. In a separate bowl, whisk together the honey, olive oil, bitters, chili pepper, salt, pepper and lime juice. Pour over the rhubarb mixture and mix well. Adjust seasonings to taste. Chill in refrigerator for a few hours. Serve with tortilla chips or on grilled fish or chicken. Makes about 3 cups.
This is such a refreshing - and easy - June appetizer. Make it ahead of time so the flavors can mingle and take it to barbeques or summer parties. We hope to see you soon if you come into the store for ingredients!
Have a wonderful afternoon,
* Post and pictures by Michelle Smith.
