The world's best chicken tacos with rhubarb salsa EVER

The sun is up, the grill is on, and we are looking for ways to spice up our summer. Last night I cooked up a rhubarb-habanero salsa that made my head hot but didn't blow out my taste buds. Spooned over tacos with grilled chicken and corn, avocado, queso fresco, and radish, the rhubarb salsa balanced each bite with a sour pickle flavor. The tacos were a perfect balance of texture, flavor, and color. Can I have them again tonight?

Next time I will cook the rhubarb for just a minute or two so the vegetable doesn't completely break down (see instructions below). And while I love the bright tones of this salsa but it might be too tart for some eaters. I'll probably add a little more maple syrup to the finished product.

Rhubarb-Habanero Salsa
Makes about 1 1/2 cups

2 cup rhubarb, diced
juice of 1 lime
2 ramps, diced
1 to 2 garlic cloves, minces
1 habanero, minced
1 jalapeno, diced
1/2 cup red onion, diced
1/4 cup cilantro, minced
2 tablespoons mint, minced
1/4 cup maple syrup, or more to taste (honey would also work)
Salt and pepper to taste

Place rhubarb, lime juice, ramps, garlic, and habanero in small pot. Bring to boil and simmer 1 minute, then immediately remove from heat. Cool mixture.

In mixing bowl stir remaining ingredients together. Add cooled rhubarb mix. Season with salt and pepper to taste. Adjust sweetness if wanted.


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