Pico de Gallo

By Hester

Cabbage salsa

Ingredients

• 1/4 head cabbage
• 3 med tomatoes
• 1/2 red onion
• 1/2 - 1 jalapeño pepper (I took out seeds)
• 1 cup cilantro leaves
• 1 fresh lime
• 1/2 tsp salt

Preparation

Step 1

‎Chop first 5 ingredients fairly small/fine & place in large bowl. Squeeze the lime juice over (you can scrape in the pulp as well. Add the salt. Stir all together. You can eat right away, but better if it can sit in fridge for at least an hour so everything can mingle a bit. Keeps good in fridge for a week or so (I'm told). But that double batch I made last weekend wasn't around long enough. Mmmmmmm.

Tomatoes, red onion, jalapeño & cilantro are all to taste so play with it. Recipe actually called for 1 tsp salt , but I found it to be too much.