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Tangy Rhubarb Salsa

Cost $5, save $10

Source: Recommended by CookPal

  • 300 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 2 cups thinly sliced rhubarb
    • 🧅 1 small red onion, coarsely chopped
    • 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
    • ½ cup chopped fresh cilantro
    • 🍅 3 roma (plum) tomatoes, finely diced
    • 1 pinch garlic powder, or to taste
    • Ground black pepper to taste

  • Seasoning

    • 2 teaspoons brown sugar
    • 5 tablespoons Key lime juice
    • 🧂 2 teaspoons coarse salt

STEPS

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.

2

Place red onion, green, red, and yellow bell peppers, 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.

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.

4

Refrigerate the salsa for at least 3 hours to blend flavors.

NUTRIENTS

Per 1 serving

🔥

26

Calories

  • 1g
    Protein
  • 6g
    Carbs
  • 0g
    Fats

đź’ˇ Tips

To balance the tartness of rhubarb, adjust the sugar or lime juice to taste.Serve chilled for the best flavor experience.Pair this salsa with tortilla chips, grilled chicken, or fish for a versatile accompaniment.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.