Hold onto your tortilla chips, folks—this Rhubarb Cherry Chili Salsa is about to crash your summer party with sass, spice, and a splash of “wait, what is that?”
First, let’s talk rhubarb. It looks like celery went through a glow-up and joined a punk band. Vibrant red, tart as your grandma’s best zinger, and 100% in season during spring and early summer. But beware: the leaves are toxic. Not “I feel weird” toxic—more like “call poison control” toxic. So, trim off every leafy bit like your life depends on it. Because it sort of does.
Once you’ve got your clean stalks, cut them on the diagonal—because fancy angles make everything taste better. Toss those tart beauties with some sweet English cucumber chunks and a generous sprinkle of sugar. Set aside. Let theRhubarb Cherry Chili Salsa drama unfold.
Meanwhile, sauté diced shallots and grated garlic in a bit of oil. Things are smelling good already. Now add thinly sliced red chilis (mild or wild, you choose) and sweetened dried cherries. Yes, cherries. They bring chewy, jammy joy to this Rhubarb Cherry Chili Salsa party. A splash of red wine vinegar joins the mix, and suddenly this smells like a salsa you might want to marry.
Now toss it all together—rhubarb, cukes, the sizzling cherry chili mix—and bake for 20 minutes. That’s just enough time to contemplate your life choices or chill your favorite crackers.
Chiffonade Alert
But wait—there’s basil. Chiffonade it like a culinary pro. That just means roll the basil leaves into a tight little bundle and slice into thin, ribbon-like strips. Toss these fragrant green curls into your finished Rhubarb Cherry Chili Salsa.
What you get is a sweet, spicy, tangy, and totally unexpected salsa that looks like art and tastes like summer. Serve it with chips, crackers, crostini—or just a spoon if you’re past pretending to share.
So yes, this is your sign. Rhubarb is in season. Your appetizer game is about to explode. Make this now—thank me later.
Rhubarb Cherry Chili Salsa
Ingredients
- 1 lb rhubarb
- 1/2 English cucumber
- 1/2 cup sugar
- Salt
- 4 shallots
- Kosher salt and freshly ground black pepper
- 2 garlic cloves
- 2 red chilies
- 1 cup sweetened dried cherries
- 2 tbsp olive oil
- 1/2 cup red wine vinegar.
- 1/3 cup chopped fresh basil
- Chips crackers, or bread for dipping
Instructions
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Preheat the oven to 300°F
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Trim the rhubarb*, halve it lengthwise, and cut it diagonally into 1/2 inch pieces.
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Peel the cucumber and quarter it lengthwise.
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Scrape out and discard the seeds. Cut the flesh into 1/4 inch cubes.
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Combine the rhubarb, cucumber, and sugar in an ovenproof dish (approximately 9" x 12").
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Season with salt and pepper.
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Finely dice the shallots.
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Peel and grate the garlic.
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Finely slice the chili, including the seeds.
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Dice the cherries.
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Heat the oil in a pan.
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Sauté the shallots until translucent.
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Add the garlic and chilis. Briefly sauté, then add the cherries and vinegar.
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Briefly sauté, then combine with the rhubarb mixture.
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Bake for 15–20 minutes. The rhubarb should be just tender.
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Let cool completely. Toss with the basil and serve with chips, crackers, or bread.
Recipe Notes
*Make sure you trim off and discard the leaves. They are poisonous.
So, do you like this Rhubarb Cherry Chili Salsa? Then also check out some of these other posts:
GARLIC CHICKEN WRAPPED IN POTATO JACKETS
9 MARVELOUS MEXICO CITY STOPS
LINZER CHERRY CHOCOLATE CHIP COOKIE STICKS
