This salsa is served in Washington state instead of a table salsa we are used to in the southwest. I find it a great salsa for fish tacos.
Ingredients:
1/2 head cabbage, shredded with knife
3 Roma tomatoes, diced
1/2 red onion, diced or 1 bunch green onions
1/2-1 bunch fresh cilantro, chopped
1/2-1 jalapeno, seeded and diced
1-2 Tb lemon or lime juice
½ tsp salt
2 tsp garlic power
2 tsp red wine vinegar
1tsp olive or canola oil
½ tsp salt, taste test this before adding more
1 tsp Pico De Gallo Con Limon by Fiesta brand (soo good with this)
Optional:
½ teaspoon sugar
½ tsp cumin, ground
1 avocado, diced
Directions:
Shred cabbage into a large bowl and toss with the oil.
Mix in the onion, cilantro, jalapeno and tomato.
In a separate bowl mix all the other ingredients together and pour over the cabbage.
Toss well, cover and refrigerate for at least 1 hour before serving.
If you intend to serve the next day, (which is even better for the cabbage blend), hold back the tomatoes and avocado, and mix in before serving.
Recipe 2:
Ingredients
1 large head of cabbage
1 bunch green onions
3-4 radishes, chopped fine
1 bunch cilantro, fresh
6 jalapenos, fresh
1/4 c lemon juice
1 1/2 Tbsp garlic power
1 tsp Pico De Gallo Con Limon by fiesta brand
1 tsp salt
1 tsp white pepper
1 Tbsp red wine vinegar
2 tsp olive or canola oil
6 roma tomatoes
Optional:
1 tsp cumin, ground
2 avocados
Directions
- Chop the cabbage to the desired size (I like mine a little chunky). Finely cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add the seeds and membranes as needed.
- Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
- Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!