Rhubarb Salsa

Name: Rhubarb Salsa
Prep time: 15 minutes
Yield: 8-10
Cuisine: Appetizer, Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients: 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

Serves

8-10

Prep Time

15 minutes

Print

Did you know? Rhubarb is often thought of as a fruit, but it’s actually a vegetable! When paired with strawberry in a pie, rhubarb's true tart flavor gets hidden by all that sugar. This rhubarb salsa recipe embraces that mouth-puckering sour and pairs it with our spicy Jalapeno Balsamic and Spicy Garlic Sea Salt! Recipe By Jess Jones & Taylor MacDougall

Products used: Cilantro & Roasted Onion Olive Oil, , Spicy Garlic Sea Salt

Ingredients

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

Directions

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!