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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl. | 2. Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes. | 3. Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	2	cups	sliced	51.24	11.0776	2.1959999999999997	0.488
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green bell pepper	1		seeded chopped	-	-	-	-
red bell pepper	1		seeded chopped	-	-	-	-
yellow bell pepper	1		seeded chopped	-	-	-	-
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
rom tomato	3		diced	-	-	-	-
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
key lime juice	5	tablespoons		-	-	-	-
salt	2	teaspoons		-	-	-	-
garlic powder	1	pinch		0.6413	0.1409	0.0321	0.0014
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.