Prep Time::30 mins
Cook Time::5 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 35 mins
Servings::12
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 jalapeño 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
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, jalapeño 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 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.
Cook’s Note
Feel free to adjust ingredients to your liking. Don't like jalapeños? Don't use them. Mix and match peppers however you like, just be sure to use 3 of them.
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.