Strawberry Rhubarb Pickled Jalapeno Salsa! If you’re chasing vibrant fruit-forward salsa ideas for summer entertaining, this recipe ticks every box for freshness, zing, and crowd appeal.
This festive, flavorful Strawberry Rhubarb Pickled Jalapeño Salsa is a bright splash of summer you can’t resist. Bursting with fresh strawberries and tart rhubarb, it delivers a perfect balance of tart and sweet that wakes up every bite. The jalapeños add a gentle kick, while the pickling brine lightens everything with a crisp, tangy finish. It’s effortless to make, scalable for crowd-pleasing potlucks, picnics, and weeknight taco nights alike, and it stores beautifully in the fridge for quick snack-ready flavors all season long.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We devoured this salsa with vigor and couldn’t get enough of the lively rhubarb punch meeting juicy strawberries in a bright, pickled jalapeño kiss.
If you’re a rhubarb lover, you’ll adore how its tangy glow mingles with the sweetness and a hint of heat, creating a salsa that’s simultaneously refreshing and deeply satisfying.
You gotta give this one a try, tuck it into your next cookout lineup.
Tips for Success:
- Flavor Profile: This festive, flavorful, and easy Strawberry Rhubarb Pickled Jalapeno Salsa is full of amazing freshness that packs a delicious balance of tart and sweet.
- Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly.
- Why both Fresh and Pickled Jalapeno Peppers? We used both fresh jalapenos and pickled jalapenos as using both adds dimension to the salsa.
- Pickled Jalapeno Peppers: We used Mezzetta Sliced Tamed Jalapeno Peppers (Medium Heat). Feel free to use your favorite pickled jalapeno peppers or make your own. Be sure to select mild or medium heat. You can use hot jalapeno peppers, but be prepared for a shot of heat with each bite.
- Pickled Jalapeno Pepper Brine: This is the vinegary brine that comes from the jar of the pickled jalapenos.
- Can I use Frozen Rhubarb instead of Fresh? Fresh rhubarb is best as it still maintains its crunchy integrity. Frozen rhubarb tends to lose some of its crunch.
- Health Benefits of Rhubarb: Rhubarb is full of fiber, antioxidants, and Vitamin K. It is excellent for bone support and improves digestion. It is heart healthy. The red color comes from anthocyanins, which is a powerful anti-inflammatory compound. It does contain oxalic acid, so individuals who are prone to developing kidney stones should refrain from eating too much fresh rhubarb.
- White Onions: Use white onions as they have a sweet and mellow flavor, you can substitute with sliced green onions (scallions) if you wish. Do not use yellow onions, those are best for cooking. You can also use red onions, if they are sweet without a real bite on the backend of the palate.
- Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to properly season this salad. Feel free to adjust accordingly to suit your family’s preferences.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 3 days in the refrigerator. Store in a covered air-tight container.
This salsa does not freeze well.
Pantry Products:
- Pickled Jalapeno Peppers: We used Mezzetta Sliced Tamed Jalapeno Peppers (Medium Heat). Feel free to use your favorite pickled jalapeno peppers or make your own. Be sure to select mild or medium heat. Watch the labels as they do come in hot which is a little hot for us.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large bowl
If you try this bold salsa, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Strawberry Rhubarb Pickled Jalapeno Salsa
- Prep Time: 20 Minutes
- Total Time: 20 Minutes
- Yield: 6 Cups 1x
- Category: Salad
- Cuisine: American
- Diet: Vegan
Description
This festive, flavorful Strawberry Rhubarb Pickled Jalapeño Salsa is a bright splash of summer you can’t resist.
Ingredients
Base Ingredients:
- 12 oz. finely diced fresh rhubarb (3 cups)
- 2 cups finely diced fresh strawberries
- 2 medium-sized fresh jalapeno peppers, seeded, finely chopped
- ½ cup finely diced white onions *
- 1 cup finely diced mini cucumbers
- 1/3 to 2/3 cup finely diced pickled jalapeno peppers *
- 2 Tablespoons pickled jalapeno pepper brine *
- 1 Tablespoon lemon juice
- 1 teaspoon lime juice
- ¼ cup pure maple syrup (+/-) *
- Pinch to ¾ teaspoon sea salt (+/-) *
Serving Ideas:
- Serve with chips, crackers, pita bread, or on tacos or sandwiches
Instructions
- Place all the Base Ingredients into a large bowl, mix well. Allow to marinate for 20 minutes at room temperature, then serve and enjoy! Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 8 to 10 (makes 6 cups)
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