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Tangy Rhubarb Salsa

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

  • 1
    Protein
  • 6
    Carbs
  • 0
    Fats

💡 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.