Rhubarb Mango Salsa

2010 June 6













Fresh salsa on  steak, grilled chicken, or seafood is so delicious.  Its a brightly flavoured, concentrated  burst of  uplifting sweet heat to highlight the meat, and yet delicate enough not to overpower it.

I never realized how easy it was to make salsa, till I found a few recipes and realized it was basically a matter of chopping.  Really? Thats it?  Yeesh.  I should do this more often.

I think the salsa below goes super well with a variety of meats, and its great because you never expect raw rhubarb in there.  I would say that next time I make it,  I’d add more mango, some basil, more ginger, and cut back on the  pepper and cut out the onions.  But thats just because I love basil – as it is, the recipe below is super. Trust me, if its anything my dad will try, its good.  :)

Rhubarb Mango Salsa


  • 2 cups finely chopped rhubarb (use the young red stalks)
  • 1 cup chopped mango
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 cup chives, chopped (or 1/4 cup finely chopped onion)
  • 1 cup chopped cilantro
  • 1/2 chili pepper finely chopped


  • 2 tbsp sesame oil
  • t tsp rice vinegar
  • 1 tsp freshly grated ginger
  • zest of one lime
  • juice of one lime
  • 1 tsp melted coconut oil
  • 1/2 tsp salt


  1. Chop all ingredients. Put in a bowl.
  2. Mix  the dressing, and pour over salsa ingredients.
  3. Mix together. Done!





You Might Also Like:

Red Pepper Mango Salad Ginger Chinese Cabbage Vegan Rhubarb-Ginger sauce White Asparagus Rhubarb Chutney from MyRealFoodLife Gluten-Free Red Quinoa Tabouleh
3 Responses
  1. June 15, 2010

    thank you! :)

  2. June 15, 2010

    Great site. A lot of useful information here. I’m sending it to some friends!

Trackbacks and Pingbacks

  1. Asparagus Pesto | My Real Food Life

Comments are closed.