2 cups Rhubarb, thinly sliced
5 Roma Tomatoes, diced
1 small Red Onion, diced
1 Yellow Bell Pepper, diced
1 Orange Bell Pepper, diced
1 Jalapeno, trimmed and minced
½ cup Cilantro, chopped
1 Lime, juiced
2 Tbsp Brown Sugar
1 tsp SOOC Spicy Garlic Sea Salt
⅓ cup SOOC Cilantro & Roasted Onion Olive Oil
3 Tbsp SOOC Jalapeno Balsamic
In a large mixing bowl, combine the rhubarb, tomatoes, red onion, bell peppers, jalapeno, cilantro, and lime juice. Toss together.
In a small mixing cup, whisk together the brown sugar, Spicy Garlic Sea Salt, Cilantro & Roasted Onion Olive Oil, and Jalapeno Balsamic. Pour over the salsa and toss to coat.
For best results, cover and refrigerate for at least 2 hours, or overnight to let the flavors come together. Some things get better with age. This is one of them! Enjoy!