Re: [CH] Cabbage Salsa
peter g (peter.g@telus.net)
Sun, 22 Jul 2001 13:15:44 -0700
Pam ,
everything depends upon one's definition of "salsa"
here's a sorta dry salsa ... ok it's coleslaw.
regards
peter g
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this was posted by Judy Howle a couple years ago.
** Jalapeno Slaw Cabbage slaw **
4 cups coarsely chopped green cabbage
2 cups coarsely chopped red cabbage
1 cup coarsely chopped carrots
1 small green bell pepper, seeded and coarsely chopped
1/2 cup coarsely chopped onions
2 jalapenos cut in half and seeded
Hot cider dressing:
1 cup apple cider vinegar
3/4 cup sugar or Florida Crystals
1/2 cup water
3 bay leaves
1 teaspoon salt
To make slaw: Process all vegetables in a food processor fitted with the
metal blade until chopped fine. Place in a large nonreactive bowl.
To make dressing: Combine all ingredients in a nonreactive saucepan and
simmer 5 minutes. Pour over the chopped vegetables. Place a plate over
the vegetables which fits inside the diameter of the bowl and weight the
plate down with a can or heavy glass. Allow to stand at room temperature
2 hours and then refrigerate overnight before serving. Makes 8 to 10
side-dish servings.
Judy Howle
Flavors of the South
http://www.ebicom.net/~howle
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or this one as posted by R. Solarian
** Jamaican Slaw recipe **
1 pound (1/2 kilo) of purple cabbage, finely chopped (and/or radicchio)
5-6 red habanero (or 10-12 red jalapeņo) peppers, not seeded - minced
1 large purple onion, finely chopped
6-7 large cloves of garlic, finely minced
6 round red radishes, grated
2 Tablespoons of minced cilantro
1/2 cup of lime juice (about 6-8 limes)
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of cumin
1 teaspoon of paprika
PREPARATION
Mix all of the ingredients together in a large bowl. It is better to mix
the vegetables together first before adding the lime juice and
seasonings.
Stir thoroughly. Taste and adjust the seasonings as desired. Place this
hot cabbage slaw in a quart (liter) jar, pack it down, cover and store in
the refrigerator, preferably for several days before serving.
Occasionally, open the jar and stir to remix the flavors, before packing
it down again. Serve as a side-dish relish with other foods, or add it to
sandwiches for extra flavor.
Note : If you do not like your foods this hot (and this one is hot!), you
can always decrease the amount of peppers that you include. If you
are daring enough to use this number of habaneros, be careful how you
handle them and wash your hands thoroughly after you do so.
Or you'll be sorry! :-D
The habanero or "Scotch bonnet" pepper originated in the Caribbean.
This is an authentic recipe
<<<< i added some sugar to balance the acids here (to taste) ; and
used a Tbsp of lime zest as well. unless you want a Very Funky fridge
try cutting down on the garlics. >>