Two Perfect Summer Toppers

Hellfire Rhubarb Salsa
12 ounces blanched rhubarb (frozen and thawed is OK)
1/3 cup toasted pecans
1/3 cup firmly packed brown sugar, or more to taste
3 scallions, both white and green parts, trimmed and coarsely chopped
1 clove garlic chopped
2 jalapeño peppers seeded and chopped
1/3 cup coarsely chopped fresh cilantro
1/3 cup fresh lime juice, or more to taste
1 tablespoon olive oil
Roxy Taco

Place the pecans and brown sugar in a food processor and coarsely chop. Add the rhubarb, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the rhubarb. Pour in a bowl. Add the lime juice and olive oil. Mix well. Taste and add Roxy Taco (about 1 tsp). Refrigerated, covered, for up to 3 days, but tastes best served within 3 hours of being made. Bring to room temperature before using. Adapted from Steve Raichlen.

White Lightning
1/4 cup mayo
1/4 cup dijon mustard
1 tbsp chopped sushi ginger
1/2 tsp Big Bangkok

Mix it up and serve with wings, grilled meat, fish, homemade potato chips, pasta salad, you name it.