Tangy Rhubarb Salsa Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Tangy Rhubarb Salsa Recipe). 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.

Brief

Prep 30 mins

Cook: 5 mins

Additional: 3hrs

Total: 3hrs35 mins

Servings: 12

Yield: 12 servings

Tangy Rhubarb Salsa Recipe

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

Campbell's Cheesy Chicken and Rice Casserole

Everyday Cooking

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.

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.

Nutritional Information

Tangy Rhubarb Salsa Recipe

Servings Per Recipe:12

Calories: 26.4

% Daily Value *

Protein: 0.9g 2%

Carbohydrates: 6.1g 2%

Dietary Fiber: 1.4g 6%

Sugars: 3.1g

Fat: 0.2g

Vitamin A Iu: 801.7IU 16%

Niacin Equivalents: 0.7mg 5%

Vitamin B6: 0.1mg 8%

Vitamin C: 64mg 107%

Folate: 19mcg 5%

Calcium: 28.1mg 3%

Iron: 0.4mg 2%

Magnesium: 11.1mg 4%

Potassium: 212.9mg 6%

Sodium: 392mg 16%

Calories From Fat: 1.8

*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.

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