Yucatán Cabbage Salsa Recipes

CABBAGE SALSA

Steps:

• In large bowl stir together the cabbage, chiles, tomato, onion, cilantro, jalapeno, salt, garlic powder and pepper.
• Transfer to a jar and store in the refrigerator overnight.

CABBAGE SALSA - MEXICAN COLESLAW

Steps:

• Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
• Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
• Chop or shred green cabbage and add to pico de gallo mixture. Stir to combine and serve.

CABBAGE SALSA

Steps:

• Combine all ingredients.
• Chill for a few hours.
• Serve with tortilla chips.

SALBUTES, A YUCATECAN TORTILLA

Steps:

• For the Masa:.
• Mix the first four ingredients until they are well blended.
• Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press.
• They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter.
• In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook.
• Remove each one as it inflates and drain well on paper towels.
• For the Pickled Red Onions:.
• Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat.
• Drain and rinse in cold water to stop the cooking process.
• Place the onions in a glass container with lime juice, dried oregano and salt and pepper.
• Allow to sit for several hours before serving, they keep for one week refrigerated.
• Assemble Salbutes:.
• Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste.
• Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice.
• Serve immediately.

YUCATáN CABBAGE SALSA

Steps:

• Put all of the ingredients in a medium glass or ceramic bowl, and mix well to combine. Cover and refrigerate the salsa about 2 hours before serving. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.