Tangy Rhubarb Salsa

Take advantage of spring's abundance of fresh rhubarb with this slightly spicy and colorful rhubarb salsa! Best made with thin stalks of rhubarb.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 26 Calories

Ingredients

• 2 teaspoons brown sugar
• 5 tablespoons key lime juice
• ground black pepper to taste
• 2 teaspoons coarse salt
• 1 pinch garlic powder, or to taste
• 1 small red onion, coarsely chopped
• 2 cups thinly sliced rhubarb
• 1 large green bell pepper, seeded and coarsely chopped
• 1 large red bell pepper, seeded and coarsely chopped
• 1 large yellow bell pepper, seeded and coarsely chopped
• 1 jalapeno pepper, seeded and coarsely chopped - or to taste
• 3 roma (plum) tomatoes, finely diced
• 0.5 cup chopped fresh cilantro

Recipe Instructions

Step 1

Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.

Step 2

Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.

Step 3

Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.