Name: Tangy Rhubarb Salsa
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Thinly sliced rhubarb - 2 cups; Red onion, coarsely chopped - 1 small; 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 large; Jalapeno pepper, seeded and coarsely chopped - or to taste - 1; Chopped fresh cilantro - ½ cup; Roma (plum) tomatoes, finely diced - 3; Brown sugar - 2 teaspoons; Key lime juice - 5 tablespoons; Coarse salt - 2 teaspoons; Garlic powder, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch

Ingredients for - Tangy Rhubarb Salsa

1. Thinly sliced rhubarb 2 cups

2. Red onion, coarsely chopped 1 small

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

7. Chopped fresh cilantro ½ cup

8. Roma (plum) tomatoes, finely diced 3

9. Brown sugar 2 teaspoons

10. Key lime juice 5 tablespoons

11. Coarse salt 2 teaspoons

12. Garlic powder, or to taste 1 pinch

13. Ground black pepper to taste 1 pinch

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.