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
• 0.5 cups chopped fresh cilantro
• 3 romas (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

Instructions

1. 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.
2. 2 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.
3. 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 per serving