MEYLA'S CABBAGE SALSA
1½ Cups Finely chopped cabbage
1 Pound Ripe tomatoes, seeded, chopped*
2 Small Cans Jalapeños
½ Cup Sweet onion, minced
1 Large Jalapeño, seeded and diced
Juice of two fresh limes
3 Tbs Olive oil
6 Tbs Rice vinegar
Fresh ground pepper to taste
Salt to taste
Fresh chopped cilantro to taste
Hot pepper flakes to taste
Combine all of the ingredients in a food processor and pulse until diced. Pour into a large bowl, cover and refrigerate overnight. Serve with corn chips. Enjoy!
Servings: 6
Cooking Tips:
*Meyla uses yellow, orange and red tomatoes
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