It's finally summertime- which means I am spending time at my favorite place, with my favorite people. And my favorite dog, who sits on the rug in the kitchen when ever we bake.
I haven't posted since January, but I promise I have been doing other things. Other important things! I finished up my final semester of formal graduate school at the university, applied to countless jobs, accepted a job at a middle school and even managed to walk across the stage at graduation. Not to mention packing up my little apartment and saying goodbye to my favorite city that had become home after six years (more on this later). After five months of craziness, I finally have some time to hang out in the kitchen and try new recipes.
Last evening, my mom pulled a bunch of rhubarb out of the fridge and said "we have got to do something with this!" My initial thought was that we should bake something (duh!), however, last week I made two batches of strawberry rhubarb crisp and I wanted to try something entirely different. I visited one of my favorite food blogs..naturallyella.com, as I knew she would have seasonal recipes featuring rhubarb. A recipe titled "rhubarb salsa" caught my attention and I knew that was what I wanted to make. I absolutely love salsa with fruit, whether pineapple, cranberry or peach salsa, but hadn't ever made it myself. In fact, I hadn't ever made salsa. Rhubarb salsa may seem like an odd concept to you...it was even an odd idea to my mom, who is usually very open to trying new and unique recipes. Despite her slight hesitation, we decided to try it. Great discoveries are often preceded by hesitation, as was the case in this situation. Let's just say that three days later, my mom wanted to try this recipe again and make a double batch. This salsa may not have tomatoes in it, but I promise you won't miss them!
Chipotle Rhubarb Salsa (naturallyella.com)
Ingredients
1 tablespoon olive oil
1/2 medium onion, diced
4 cups rhubarb, diced
1/2 cup brown sugar
1/2 cup golden raisins (I used regular)
1/2 to 1 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 cup apple cider vinegar
salt and pepper
Instructions
1. In a larger pot, heat olive oil over medium heat. Add onions and saute until the onions become translucent, 4-5 minutes. Stir in rhubarb and continue to cook until rhubarb softens.
2. Add remaining ingredients. Start with 1/2 teaspoon of chipotle and add more if desired. Stir and bring salsa to a boil, then reduce to a simmer. Cook for 15-20 minutes.
3. Taste and adjust seasonings as desired; adjust brown sugar if salsa is too tart. Serve warm or store in refrigerator for up to one week.
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