TANGY RHUBARB SALSA
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
1/2 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
Prep: 30 m
Cook: 5 m
Ready In: 3 h 35 m
Directions:
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.