I came up with this rhubarb salsa while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together!
Ingredients
- rhubarb: 2 cups (thinly sliced)
- red onion: 1 piece (chopped)
- green bell pepper, seeded and: 1 piece (chopped)
- red bell pepper, seeded and: 1 piece (chopped)
- yellow bell pepper, seeded and: 1 piece (chopped)
- jalapeno pepper, seeded and: 1 piece (chopped, to taste)
- fresh cilantro: 0.5 cup (chopped)
- roma (plum) tomatoes: 3 piece (diced)
- brown sugar: 2 tsp
- key lime juice: 5 Tbsp
- coarse salt: 2 tsp
- pinch garlic powder: 1 piece (to taste)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
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.
-
Place red onion, green, red, and yellow bell peppers, jalapeño 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 tomatoes.
-
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.
