Yucatán Cabbage Salsa Recipes

CABBAGE SALSA

Steps:

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

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.

CABBAGE SALSA

Steps:

• 1. Chop the cabbage to the desired size (I like mine a little chunky). Finely chop the cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add some of the seeds and membranes as needed.
• 2. Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
• 3. Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!

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.