Saturday, May 5, 2012

Rhubarb Pepper Salsa


  • 3 large stalks rhubarb
  • 3 green onions
  • 1 jalepeno
  • 1 small green bell pepper (organic)
  • 1 lime

Start a small pot of water boiling.  Chop the rhubarb and add to boiling water, blanch for approximately 2 minutes, then drain.  Let rhubarb cool (I put in a dish in the freezer to speed this process up).  Dice the green onions (white and green parts), jalepeno (seed the jalepeno for less heat), and green pepper and mix.  When rhubarb has cooled, add to the onion/pepper mixture with juice of one lime.  Add salt or pepper if desired, serve.  Enjoy!

Tips: If your lime doesn't seem to produce a lot of juice, put lime halves on a plate in the microwave for 10-30 seconds (depending on power).  Let cool and then squeeze the juice.

I modified this recipe from this one on AllRecipes, I did not think that extra sweetener from the honey or apple was needed.  This was excellent on both beef and pork tacos.

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