Recipe by Miss Diane
"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."
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thinly sliced rhubarb
red onion, coarsely chopped
green bell pepper, seeded and coarsely chopped
red bell pepper, seeded and coarsely chopped
yellow bell pepper, seeded and coarsely chopped
jalapeno pepper, seeded and coarsely chopped - or to taste
chopped fresh cilantro
roma (plum) tomatoes, finely diced
Key lime juice
garlic powder, or to taste
ground black pepper to taste
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.
Great! I made Peking duck and made the salsa and ate duck tacos for a Saturday night. It is delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Rhubarb Salsa
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 2
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