Rhubarb Salsa from the Joy of Rhubarb, by Theresa Millang |
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2 cups rhubarb, finely diced | 2 Tbsp fresh lime juice |
1/2 cup sweet red pepper, chopped | brown sugar to taste |
1/2 cup sweet yellow pepper, chopped | salt to taste |
1/2 cup fresh cilantro, chopped | black pepper to taste |
3 green onions, finely chopped | cumin to taste |
1 chili pepper, seeded and minced | |
Blanch rhubarb in a sauce pan in boiling water for ten seconds. Strain under cold water. Drain and place in a bowl. Add remaining ingredients, mix well, and store in the refrigerator for no more |