I adore the cabbage salsa at a local Mexican restaurant. This authentic Mexican recipe is a close approximation--friends say they can't tell the difference!
Prep: 15 minutes
Chill: Several Hours, or overnight
Yield: 2 quarts salsa
1 head cabbage, finely shredded
4 medium tomatoes, diced
6 green onions chopped including the green part
1-2 jalapenos, finely chopped
1/2 bunch of cilantro, chopped
juice of 2 large lemons
2 tbs olive oil
salt and pepper to taste
1 tsp oregano
Mix together and refrigerate for several hours or overnight before serving.
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