Both strawberries and rhubarb have a vegetable quality in their flavor profiles, which makes savory dishes possible…and delicious. Combine farm fresh strawberries and rhubarb along with onion, a fresh and spicy Fresno pepper, and cilantro to create the base for a delicious salsa. Add lime juice and zest, vinegar, sugar, salt, and pepper…and start snacking. Keep some in reserve for your next grilled chicken or pork supper: this salsa doubles nicely as a chimichurri.

How to Turn Our Strawberry Rhubarb Salsa Into a Chimichurri

It does not take much to turn this Strawberry Rhubarb Salsa into a chimichurri, all you need are a few extra ingredients on hand. If you’re starting from scratch with the intention of making a chimichurri, cut down the sugar content in the salsa recipe to 1 tsp. Then, after your salsa is made you can add in around a cup of parsley to increase the greens and 1/3 to 1/2 cup of olive oil, transforming the salsa into more of a sauce. If you prefer a more savory chimichurri you can also compensate with garlic and red pepper flakes.

Strawberry Rhubarb Salsa

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• Author: Anna Franklin

Print Recipe

Description

Perfect as a sweeter salsa or to be made into a more savory chimichurri.

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Ingredients

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• 2 cups fresh strawberries, diced
• 1/2 cup fresh rhubarb, diced
• 1/4 cup red onion, diced
• 1 Fresno pepper, diced
• 1 tbsp sugar
• Juice of 1 lime
• Zest of 1 lime
• 2 tbsp white balsamic vinegar
• 1 tbsp freshly chopped cilantro
• Salt and pepper to taste

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Instructions

1. Bring a pot of water to a boil. Add diced rhubarb to the pot and cook for 30 seconds. Remove from the boiling water and let cool. This will take some of the tartness away from the rhubarb.
2. Add the remaining ingredients into a bowl and mix together. Serve with your favorite tortilla chips and enjoy.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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