In Mexican cuisine, pico de gallo relish is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilies. Pico de gallo is actually Spanish for “rooster’s beak,” perhaps a reference to the shape of hot chilies or to the red color of tomatoes. Diane was quite excited to find how well rhubarb substituted for tomatoes in Rhubarb Pico De Gallo.
The pico de gallo is wonderful served as an appetizer with corn chips or as a dunk for our Cheesy Party Quesadillas . It is also good served with grilled chicken or fish or tucked inside an omelet.
Makes 1 1/2 cups.
1 cup fresh or 1 heaping cup frozen rhubarb, cut into a small dice
1 1/2 tablespoons granulated sugar
1/4 cup sweet red pepper, diced same size as rhubarb
1/4 cup sweet yellow pepper, diced same size as rhubarb
1/4 cup chopped fresh cilantro
2 small green onions, finely chopped
2 tablespoons finely diced jalapeno pepper
1 small tomatillo, finely diced
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Place rhubarb in a small bowl. (Allow frozen rhubarb to thaw slightly on your cutting board, making it easier to dice. Sprinkle with the sugar and stir well to cover all the rhubarb pieces. Allow to sit for 15 minutes until the sugar has been absorbed by the rhubarb (some juice may form). Add the rest of the ingredients and stir. Let sit for several hours to meld the flavors. Taste and season with salt and pepper. Serve chilled or at room temperature.
Can be stored in refrigerator for up to a week—stays nice and crisp.
Original recipe by Diane Edison