Blanch the rhubarb by placing it in the boiling water for 10 – 20 seconds. Drain off the water, and rinse the rhubarb under cold water. Drain again. Transfer the rhubarb to a medium bowl.
Finely dice the bell pepper and tomatoes. Add them to the rhubarb.
Finely dice the chives and cilantro. Add them to the vegetables.
In a small bowl, combine the lime juice, brown sugar, salt, and cayenne pepper. Stir. Let sit for 2 minutes.
Stir the lime juice mixture. Pour half of it over the vegetables. Stir the vegetables. Pour the remainder of the lime juice mixture over the top. Stir the salsa until the vegetables are well mixed and coated with the seasoning.
Chill for at least 2 hours for the flavors to develop.
Orange or yellow bell peppers work well in this recipe. Using one half of each makes the salsa more colorful.
Serve with tortilla chips.
Serve with Avocado Radish Dip (ETP recipe).
Serve with rice crackers.
Use to garnish tacos.
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