Simone Grandmain
Special to the Sun

Back to: News
June 5, 2012
Follow News

Salsa! The rhythm is gonna' get you

A good salsa can fix just about anything. Throw it on tuna, chicken, pork, an omelet, tossed salad, even that bowl of cold leftover blue box macaroni and cheese with ketchup residue (don’t knock it ’til you’ve tried it) and you are pretty much a fancy chef du jour. The thing about salsa is; it is easy to make, very attractive visually, and now, with all the fruits and vegetables in season, it comes in a variety of tantalizing and fresh flavors. The grocery stores at this time of year are a virtual salsa bar of options, so why not jazz it up at home with a colorful, Cal-Mex relish/salad/dip that truly heralds the arrival of the long (never long enough) summer days ahead? Following are a few of my favorites and you will note all of them call for cilantro, onion and jalapeno, so it is perfectly do-able to just buy both the peaches and rhubarb to make at least a couple different salsas for your backyard barbecue. The cucumber and rhubarb recipes will keep about a week in the refrigerator, the peach should be eaten within two or three days, but the chances of having any of them leftover are minimal. Catch it while you can!

Rhubarb Salsa

You know, I always wondered how in the heck a rhubarb farmer made a living until I tried this recipe.


2 cups rhubarb, diced small

1 cup chopped apple

3 green onions, chopped

2 limes, juiced (1/4 cup lime juice)

2 Tbls. honey

1 jalapeno pepper, seeded and chopped

Preparation: Bring pot of water to boil over medium heat, stir in rhubarb and simmer for two minutes. Drain in colander in sink until cool. Stir in apples, onions, lime juice, honey and jalapenos and let chill in the fridge for a few hours before serving. Great on grilled chicken.

Cucumber and Red Bell Pepper Salsa (pictured)


2 Tbls. grated ginger

2 Tbls. honey or two packets sugar substitute (I like to use this because it dissolves so nicely)

1/2 cup white vinegar

1/2 a lemon, juiced

1/4 tsp. salt

1 jalapeno pepper, seeded and chopped

2 cucumbers seeded and chopped

1/2 an onion finely chopped

1 red bell pepper, seeded and chopped

one whole bunch cilantro chopped

Preparation: In large bowl combine ginger, honey (or fake sugar packets), vinegar, lemon juice, salt and jalapeno. Mix well. Add remaining ingredients, stirring gently. Let sit a few hours before serving.

Fresh Peach Salsa


4 small peaches (or seven apple peaches, which are great right now) peeled and diced

2 limes, juiced (1/4 cup lime juice)

2 tsp. honey

3 Tbls. diced red bell pepper

1 Tbls. finely minced jalapeno

2 Tbls. chopped cilantro

1 small clove garlic, minced

2 Tbls. chopped red onion

Preparation: Mix everything together and chill a few hours before serving.

Stories you may be interested in

Tahoe Daily Tribune Updated Jun 5, 2012 08:03PM Published Jun 5, 2012 07:49PM Copyright 2012 Tahoe Daily Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.