Tangy Rhubarb Salsa

Tangy Rhubarb Salsa
Serves 12
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Ingredients
  1. 2 cups thinly sliced rhubarb
  2. 1 small red onion, coarsely chopped
  3. 1 large green bell pepper, seeded and coarsely chopped
  4. 1 large red bell pepper, seeded and coarsely chopped
  5. 1 large yellow bell pepper, seeded and coarsely chopped
  6. 1 jalapeno pepper, seeded and coarsely chopped - or to taste
  7. 1/2 cup chopped fresh cilantro
  8. 3 roma (plum) tomatoes, finely diced
  9. 2 teaspoons brown sugar
  10. 5 tablespoons Key lime juice
  11. 2 teaspoons coarse salt
  12. 1 pinch garlic powder, or to taste
  13. Ground black pepper to taste
Instructions
  1. Stir rhubarb into a large pot of boiling water and cook for 10 seconds.
  2. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
  3. 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.
  4. Stir in roma tomatoes.
  5. Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture.
  6. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again.
  7. Refrigerate at least 3 hours to blend flavors.
Notes
  1. Per serving: 26 calories, 0.2g total fat, 0g saturated fat, 0g cholesterol, 392g sodium, 6.1g total carbohydrate, 1.4g dietary fiber, 0.9g protein.
Adapted from Allrecipes, www.allrecipes.com
Adapted from Allrecipes, www.allrecipes.com
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