Tangy Rhubarb Salsa

Name: Tangy Rhubarb Salsa
Total time: 215
Yield: 12
Ingredients: 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; 1 jalapeno pepper, seeded and coarsely chopped - or to taste; ½ cup chopped fresh cilantro; 3 roma (plum) tomatoes, finely diced; 2 teaspoons brown sugar; 5 tablespoons Key lime juice; 2 teaspoons coarse salt; 1 pinch garlic powder, or to taste; ground black pepper to taste

Recipe by Miss Diane from allrecipes.com

Appetizer,Snack 4 Hr. 35 Mins.

Ingredients

12 servings

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2 cups thinly sliced rhubarb
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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
•

1 jalapeno pepper, seeded and coarsely chopped - or to taste
•

½ cup chopped fresh cilantro

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3 roma (plum) tomatoes, finely diced
•

2 teaspoons brown sugar
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5 tablespoons Key lime juice
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2 teaspoons coarse salt
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1 pinch garlic powder, or to taste
•

ground black pepper to taste

Instructions

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, 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.
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.