Celery Rhubarb Pico de Gallo
Celery Rhubarb Pico de Gallo is a fresh spring Salsa that is tangy, sweet and spicy and can be enjoyed as a side or with some nachos/chips.
Servings: 4 Cups
Ingredients
- 1 Cup Rhubarb about 2-3 stalks, Chopped into small pieces
- ½ Cup Celery around 1 stalk, Chopped into small pieces
- ¼ cup Sweet Pepper/Capsicum chopped
- 5-6 Cherry tomatoes cut in half
- 2 tablespoon Onions Chopped
- 2 tablespoon Onion Greens chopped
- 1 tablespoon garlic chopped/grated
- 2 tablespoon Garlic Greens chopped
- 1 tablespoon Lemon Juice
- 1 tablespoon Demerara Sugar/ Honey /Maple Syrup - Sweetener of your choice
- Salt
- Black Pepper powder Freshly ground , to taste
- 1-2 tablespoon parsley chopped
- 3-4 cup water to blanch
Instructions
- In a big pot boil water3-4 cup water
- In the meantime chop the rhubarb into 1-2 cm pieces1 Cup Rhubarb
- Chop the and celery similarly.½ Cup Celery
- Once the water has boiled, add the chopped rhubarb and celery.1 Cup Rhubarb, ½ Cup Celery
- Cook for 2 minutes and switch off.
- Drain the water and run the rhubarb and celery in cold/tap water or immerse them in cold/tap water.
- Now in a big bowl, add chopped tomatoes, chopped Sweet Pepper/Capsicum, chopped onion, onion greens, garlic, garlic greens.¼ cup Sweet Pepper/Capsicum, 5-6 Cherry tomatoes, 2 tablespoon Onions, 2 tablespoon Onion Greens, 1 tablespoon garlic, 2 tablespoon Garlic Greens
- Add in rhubarb, celery, lemon juice, sugar, salt, black pepper, parsley and mix everything.1 tablespoon Demerara Sugar/ Honey /Maple Syrup, Salt, 1-2 tablespoon parsley, 1 tablespoon Lemon Juice
- Serve it in a bowl, and sprinkle some freshly ground black pepper on top and garnish with parsley.Black Pepper powder
Notes
- Onions and garlic can be skipped if you do not eat.
- Cucumbers can be added or replaced