YUCATECAN SALSA

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Yucatecan Salsa image

This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

Provided by Chef Sean 2

Categories     Onions

Time 1h5m

Yield 2 1/2 cups

Number Of Ingredients 9

1/2 cup finely chopped red onion
2 cups finely chopped purple cabbage
1/4 cup chopped radish
1 habanero pepper, deseeded and destemmed, minced
1 lime, juice of
1/2 orange, juice of
1 tablespoon olive oil
salt
1/4 cup chopped fresh cilantro

Steps:

  • Place the onions in a colander and place under a stream of cold water for a few seconds. Drain.
  • In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
  • Toss with the cilantro and serve.

Nutrition Facts : Calories 104.2, Fat 5.7, SaturatedFat 0.8, Sodium 28, Carbohydrate 13.6, Fiber 2.6, Sugar 7, Protein 2

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