Rhubarb Salsa...YUM!

Yesterday, I spent the entire day in the kitchen, cooking/baking/freezing stuff.  I tried a recipe for rhubarb salsa that I found on the Shiny Cooking website and was it ever super yummy.  I ate it all!!!  No, I'm not kidding!

Here it is with my adaptations at the end.

rhubarb salsa

Adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.

2 cups finely diced fresh rhubarb ½ cup sweet red pepper, chopped ½ cup sweet yellow pepper, chopped ½ cup fresh cilantro, chopped 3 green onions, tops only, chopped 1 jalapeño pepper, finely chopped 2 tablespoons fresh lime juice 2 tablespoons brown sugar, or to taste salt and ground black pepper to taste

Blanch rhubarb in a saucepan of boiling water for 10 seconds. Seriously. Ten seconds. No more. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process.
Place rhubarb in a glass bowl.  Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.

My adaptations:
I didn't measure anything really.  I guessed.  And I chopped everything super fine in the food processor, so I wouldn't get the shock of my life with a too-big hunk of rhubarb.  PUCKER!  I used an entire bunch of cilantro because I love it, and I didn't want it to go to mush waiting for me to find something else to do with the leftovers.  I used the entire bunch of green onions and they were large ones.  Why just the tops?  Then what?  I used all parts and the whole thing chopped fine.  I have no idea how much rhubarb I put in.  I went outside and cut some and chopped it and used it.  I used probably way more brown sugar than it calls for, but you can do that to taste.  I used an Anaheim pepper because I don't like much heat in my salsa.

I did not blanch the rhubarb.  I was tired.  I didn't feel like it.  That's an extra step and an extra pan.  So it's a little fiber to chew, so what?  I've got good teeth.  Refrigerate for at least an hour?  Pfftt!  I was hungry.  I ate it.  I'm sure it would be better if I did it that way, but it was darn good right away too.