Tangy Rhubarb Salsa
Ingredients3 h 35 m servings 26 cals
- 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.
Per Serving: 26 calories; 0.2 g fat; 6.1 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 392 mg sodium. Full nutrition
ReviewsRead all reviews 10
A great way to use rhubarb without having to add cups of sugar. A tasty salsa; only change I made was to use regular bottled lime juice. My rough chop of the bell peppers was too rough; I h...
This stuff is great - and addicting! The only change I made to the recipe is to use a clove of garlic instead of garlic powder. I put the garlic, salt and pepper into the lime juice mixture bef...
Great! I made Peking duck and made the salsa and ate duck tacos for a Saturday night. It is delicious.
This is so delicious! I minced it all by hand (didn't read the directions until I was done) and it was perfect. At first taste I knew this was dinner. Just this and tortilla chips. It is so good...
Delicious!! I only had one cup of rhubarb, used red, yellow and orange peppers instead of green, added diced mango and minced garlic. I received many compliments and passed the recipe on to othe...
This is so yummy! I left out the brown sugar since we are doing Whole 30 at the moment and it is fine without it. I just increased the other spices a little bit. And I added more jalapeno bec...
I thought this was pretty great, and I'm guessing it will be even better after I give it the 3 hours for the flavors to meld. I didn't change much (except I omitted the jalapeno pepper). Next ...