Rhubarb Salsa - Phase 2 and 3

Here's a tasty way to dress up salad, eggs or veggie chips!
Adjust the heat and sweetness to your taste!

If you have fresh rhubarb, you could dice it very small and use it raw. If you have frozen, you can cook it first, let it cool, then mix with the other ingredients. Both ways give very different flavors. 

Rhubarb Salsa

2 cups finely diced fresh or frozen rhubarb
1 cup diced jicama
1/2 cup finely diced purple onion
1/2 cup finely chopped yellow bell pepper
1-2 garlic cloves, finely minced
Juice of 1 lime
Splash of vinegar
1 jalapeno, finely diced (remove seeds if you do not want it hot)
1/4 cup chopped parsley
1tsp xylitol or pinch of stevia
Pinch of salt
Pinch of black pepper

Cook the rhubarb in a bit of water for 2-3 minutes, if you want. Drain and cool. Mix with remaining ingredients and allow to sit for a bit.

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