Tangy Rhubarb Salsa

Name: Tangy Rhubarb Salsa
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 12 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0 dash Black Pepper; 2 tsp Brown Sugar; 2 tsp Coarse Salt; 0.5 cup Fresh Cilantro; 1 pinch Garlic Powder; 1 whole Green Bell Pepper; 1 whole Jalapeño Pepper; 5 tbsp Key Lime Juice; 1 whole Red Bell Pepper; 1 whole Red Onion; 2 cups Rhubarb; 3 whole Roma Tomato; 1 whole Yellow Bell Pepper

Appetizer 🧄Side Dish 🥗Snack 🍿 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Tangy Rhubarb Salsa pairs crisp, lightly blanched rhubarb with sweet bell peppers, juicy tomatoes, and fresh cilantro for a bright, peppery bite. Key lime and a hint of brown sugar balance the tartness, while jalapeño adds gentle heat. Serve chilled with chips, grilled fish, or tacos for a lively spring appetizer or snack.

Prep30 mins
Cook5 mins
Serves12
DifficultyEasy

1

Stir the rhubarb into a large pot of boiling water and cook for 10 seconds.
2

Quickly drain the rhubarb and rinse with cold water until cool; transfer the rhubarb to a large bowl.
3

Place the red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro in a food processor and pulse 3 or 4 times to finely chop; transfer the pepper mixture to the bowl with the rhubarb.
4

Stir in the tomatoes.
5

Dissolve the brown sugar in the Key lime juice in a bowl; lightly stir the lime juice mixture into the rhubarb mixture.
6

Sprinkle the salsa with salt, garlic powder, and black pepper and stir the salsa again. Refrigerate at least 3 hours to blend the flavors.