Recipe: Rhubarb gives this barbecue sauce a distinct tang and is a reliable partner to strawberry pico de gallo.
1 tablespoon olive oil or unsalted butter 1 tablespoon vinegar, such as apple cider, red wine or white1 teaspoon Worcestershire sauce1 to 2 teaspoons Dijon mustard
For the strawberry-tomato pico de gallo, toss together: 8 ounces ripe strawberries, diced; 8 ounces ripe tomatoes, diced; 1 small cucumber, diced; 1 clove garlic, minced; 3 green onions, thinly sliced or half of a small onion, diced; 1 serrano or jalapeño, stem removed, minced; juice of 1 lime; half cup packed chopped fresh cilantro; and salt and pepper, to taste.
• Place chicken thighs in a bowl and season with ground cumin, garlic powder, smoked paprika, zest and juice of lemon or lime, and salt and pepper. Let sit at least 30 minutes or, cover and refrigerate up to 4 hours — if longer then 4 hours, the acid in the citrus will create a mealy texture. • For the sauce: In a medium saucepan, heat oil over medium-high heat and sauté shallot 1 minute. Add tomato paste and cook, stirring constantly another minute or two; lower heat to medium or medium-low; the longer you cook the tomato, the deeper the flavor but be careful not to burn. Add rhubarb and half cup water and stir to combine. Add vinegar, ketchup, brown sugar, Worcestershire sauce, garlic powder, hot sauce, paprika and mustard, if using.
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