CABBAGE SALSA

Cabbage Salsa image

Cabbage in salsa... who knew?! This recipe is a delicious combination of flavors and we were all thrilled with the result.

Provided by Vicki Moser

Number Of Ingredients 12

Ingredients

1 large head of cabbage
1 bunch green onions
1 bunch cilantro, fresh
6 jalapenos, fresh
1/4 c lemon juice
1 1/2 Tbsp garlic power
1 tsp cumin, ground
1 tsp salt
1 tsp white pepper
1 Tbsp red wine vinegar
6 roma tomatoes
2 avocados

Steps:

1. Chop the cabbage to the desired size (I like mine a little chunky). Finely chop the 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 some of the seeds and membranes as needed.
2. Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
3. 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!

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