Description
This festive, flavorful Strawberry Rhubarb Pickled Jalapeño Salsa is a bright splash of summer you can’t resist.
Ingredients
Scale
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)