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Caribbean-Spiced Strawberry Rhubarb Salsa

Appetizer, Recipes

Al Schmidt says rhubarb and strawberry work better together than one might think. “The sweetness of the berries balances out the tartness of the rhubarb,” he says. The Athens-based restaurant knows what it’s talking about, too. The landmark eatery makes Mexican cuisine using fresh Ohio ingredients. 

Caribbean-Spiced Rhubarb-Strawberry Salsa | Makes 2 pints 
Recipe courtesy of Casa Nueva

1 cup onions, diced
1 cup strawberries, fresh or frozen
1 1/4 cup rhubarb, diced
1 tablespoon jalapeno, freshly sliced (add more to taste for spicier salsa)
1 tablespoon + 3/4 additional teaspoon red wine vinegar
4 cloves fresh garlic, minced (about 2 tablespoons)
1/4 cup + 2 additional teaspoons honey
3 1/2 tablespoons orange juice
3 1/2 tablespoons balsamic vinegar
1/2 teaspoon cardamom
1/2 teaspoon salt

Combine all ingredients in a non-aluminum pot. Bring to a boil and turn down to simmer. Cover the pot, leaving a little room for steam to escape, and continue to simmer for 20 minutes, stirring occasionally. Uncover pot and simmer for 15 more minutes, stirring to prevent scorching. (Note: Casa Nueva uses an immersion blender to create a uniform consistency to its salsa.) Refrigerate overnight before enjoying. Will keep for a week.