By the time the first peppers ripen, we’re ready to eat Mexican food of every variety here on the farm. One of our favorites was my attempt to recreate the salsa we’ve enjoyed at Rancho Chico—but the first time, it ended up sweet and quite different from the original, because I used Chinese cabbage and green tomatoes! We decided we liked a slightly sweeter salsa, so we keep the hot peppers to a minimum and even sprinkle it with a bit of sugar once in a while.
You’ll have to try it with green tomatoes sometime—the flavor is distinct and enjoyable. Green Tomato Cabbage Salsa is the last batch I make every year, rescuing the green cherry tomatoes from vines before they are ruined by frost.
Ingredients:
- green or Chinese cabbage
- sweet & red onions
- hot and/or sweet peppers to taste
- red, yellow, or green tomatoes
- fresh cilantro
- minced garlic
- sugar
- salt
- pepper
- lemon and/or lime zest and/or juice
Directions:
Finely chop vegetables. (If you grate the cabbage it will become mush.) Mix thoroughly, adding salt, sugar, and pepper to taste. Sprinkle with lemon or lime juice. Best if not served right away, so the flavors can absorb.
More Recipes:
for more ideas check out http://myveggiekitchen.blogspot.com/2009/09/cabbage-salsa.html
And you should check out this Cucumber-Peach Salsa as well!
