Thursday, July 26, 2018

Marci's Cabbage Salsa

Because this gets such rave reviews, we're sharing this recipe from (Jul/Aug '18)  the current issue.
Many of you know Marci Tsohonis' writing in the magazine.  It is usually sumptuous soaps made with amazing, healing oils and herbs.  What you might not know is that she's also a master in the kitchen, whipping up all kinds of delicacies and delights.  Here is one of them:

Marci Tsohonis
I have always loved ANY kind of Mexican food.  I don't know how many Mexican restaurants I've been to in my life, all over the Pacific Northwest.  But I never tried Mexican Cabbage Salsa until we moved to the Wenatchee area.  At every Mexican restaurant here, the warm-up is hot Tortilla Chips, Tomato Salsa and Cabbage Salsa.  (Technically called Cabbage Salad, but the flavors scream Salsa)  I had to learn to make it because it is fabulous served with Tortilla Chips!  It is a staple at my house in the summertime.

First, go out to your garden or the Farmer's Market and grab a cabbage.  Cut away all the green leaves, wash,  and gut the tough center core.  Shred, either by hand or in a Food Processor.

Here are the other ingredients you'll need:

Pickled Jalapeno Nacho Rings & Juice (3-4 tbs. diced Jalapenos & 1/4 cup of the juice)
3-4 Tbs. diced red onion (or more)
1 clove garlic, smashed and diced
1 handful chopped Cilantro leaves
2 diced Roma Tomatoes
Salt & Pepper to taste
Juice of 3-5 fresh Limes (5 if very small)

Combine all ingredients together, adjusting to suit your taste, and refrigerate about 2 hours to allow flavors to blend.  Serve with warmed tortilla chips to your very favorite people!

Happy Summer!

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