My cousin’s wife introduced our family to this amazing ‘salsa’ recipe a few years ago, and it’s been a hit at every BBQ I’ve been to since I started bringing it as one of my staples. You can serve it with chips or use it as a coleslaw substitute, as a side dish with almost any type of meat or fish.
There’s a lot of chopping involved, so make sure you give yourself time before embarking on this one. It’s best to make the salsa early in the day or even the night before, so all the flavors have a chance to meld.
I err on the side of making the salsa on the spicy side, adding more jalapeno and pepperocinis than the recipe calls for. You can substitute any type of tomato for the Romas as long as they’re not too juicy. I tend to use grape tomatoes partially because I always have them on hand and partially because they have more flavor than most tomatoes I can find in the store.
Without further ado, here’s the recipe for:
1/2 head chopped cabbage
1/2 red onion, chopped
3 Roma tomatoes, chopped
1 green pepper, chopped
1 jalapeno, diced
1/2 bunch cilantro, chopped
2 to 4 pepperocinis, with juice, diced
Mix all ingredients in a large bowl. Dress, then cover and refrigerate for several hours or overnight.
1 Tbsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 cup vinegar
1/4 cup sugar
1/4 cup vegetable oil
The Food Safety News crew is taking a day off from writing about food to take time to simply enjoy it. In keeping with our holiday tradition, we’re sharing some of our recipes in another virtual potluck: from Suz’s cabbage salsa to Cookson’s squash salad, from Dan’s pasta to Andy’s prawns, from Helena’s ciabatta to Gretchen’s cookie bars. Have a restful Labor Day.