Recipe information
Ingredients for - Tangy Rhubarb Salsa
3. Green bell pepper, seeded and coarsely chopped - 1 large
4. Red bell pepper, seeded and coarsely chopped - 1 large
5. Yellow bell pepper, seeded and coarsely chopped - 1 large
6. Jalapeno pepper, seeded and coarsely chopped - or to taste - 1
8. Roma (plum) tomatoes, finely diced - 3
How to cook deliciously - Tangy Rhubarb Salsa
1. Stage
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. Stage
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.
3. Stage
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.
