So I've always made the same salsa for years when canning - serrano pepper peach tomato salsa that I love - but lately with this crazy rhubarb crop we've had (yes, still harvesting in August!), I've been whipping up rhubarb salsa based on different recipes found online.
And this latest experiment, inspired by Love in My Oven's recipe, subbing her strawberries for my homegrown marionberries and blueberries picked that day from our garden and deleting the jalapeno (only because ours aren't ripe yet)? SO friggin' good. My husband made some homemade corn tortillas and soy-glazed tofu, and I added my homemade guac and this fruit salsa and oh happy day....
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