Tangy Rhubarb Salsa

Name: Tangy Rhubarb Salsa
Prep time: 30 min
Cook time: 5 min
Total time: 3 h 35 min
Yield: 12 servings
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

Rating: 4.91 stars

22 Ratings
18 Reviews
4 Photos

This is a recipe I came up with while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! Just grab a bag of tortilla chips, or better yet make your own, and enjoy! Feel free to adjust ingredients to your liking. Don't like jalapenos? Don't use them. Mix and match peppers however you like, just be sure to use 3 of them. Also, I prefer Nellie and Joe's® lime juice because it's a bit more tart than regular bottled or fresh-squeezed lime juice, but if you can't find it that's fine, just use what you have.

By Miss Diane

Gallery

Recipe Summary

prep:

30 mins

cook:

5 mins

additional:

3 hrs

total:

3 hrs 35 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

Nutrition Facts

Per Serving:

26 calories; protein 0.9g; carbohydrates 6.1g; fat 0.2g; sodium 392mg. Full Nutrition

Reviews (18)

Most helpful positive review

weekend cook

06/05/2013

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 had to pulse the food processor too many times and the salsa was not as 'chunky' as in the picture. Makes a lot of salsa; will half the recipe next time. Easy to add more heat; just add more jalapeno or leave the seeds in. It was a hit at my wife's work; many requests for the recipe. Read More

Helpful

(21)

22 Ratings

5 star values: 20
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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weekend cook

06/05/2013

Helpful

(21)

Dutchgirl

06/23/2015

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 before pouring it over the salsa. This is a recipe that you can easily adjust to personal tastes regarding types of peppers and amount of heat. It is wonderful with chips but also great as an accompaniment to any grilled meat - pork burgers or chicken. Everyone I have served this to raves about it and asks for the recipe. Thanks for such a great recipe! Read More

Helpful

(8)

thec

08/09/2014

Great! I made Peking duck and made the salsa and ate duck tacos for a Saturday night. It is delicious. Read More

Helpful

(6)

jesspet

05/16/2015

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. I added black beans to some of it and it was very good. As another reviewer said it is nice to have a rhubarb recipe that doesn't involve cups of suger. Very good - thank you! Read More

Helpful

(1)

Dianne

06/28/2017

I will definitely make this again. I was looking for something to make with rhubarb that wasn't a dessert and came across this salsa. Everyone loved it. I did not do the ten second blanch in boiling water but it turned out great Read More

Helpful

(1)

Diana Winkleman Kaardal

07/05/2017

Everyone loved this salsa and it's a great way to use my rhubarb. Read More

Brian Singer-Towns

07/04/2019

Everyone I've served it to loves it! Read More

05/16/2020

As others reviews have stated this is an outstanding recipe and I never would have thought about adding rhubarb to salsa. This is my new fresh salsa recipe. The only changes I made was to add fresh garlic, squeezed lime juice and zest. I might add another jalapeno or two next time as we like heat, but can still taste the one (I always leave seeds).Can't wait for three more hours to see what it tastes like after flavors meld. Right after mixing this is amazing. Awesome recipe so glad it was shared. Read More

Jess

05/21/2020

Great way to use rhubarb for something other than a dessert. I substituted honey in for brown sugar but otherwise followed the recipe. I didn’t enjoy it with chips as much, but it went well with grilled chicken and it made an amazing chicken salad. Read More

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- of Reviews

Tangy Rhubarb Salsa

Servings Per Recipe: 12
Calories: 26.4

% Daily Value *

protein: 2 %

carbohydrates: 2 %

dietary fiber: 6 %

sugars:

fat:

vitamin a iu: 16 %

niacin equivalents: 5 %

vitamin b6: 8 %

vitamin c: 107 %

folate: 5 %

calcium: 3 %

iron: 2 %

magnesium: 4 %

potassium: 6 %

sodium: 16 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.