Salsa de Col Estilo Yucatán
Yucatán Cabbage SalsaA crisp, fiery salsa made with shredded cabbage, red onion, and habanero chile was brought to the table at Café Express in Merida, in the state of Yucatán. The salsa was fiercely hot, but hard to resist. This recipe is my interpretation of that salsa. Mix this salsa in a glass or ceramic bowl. (The cabbage and acids in the citrus juices may react with the metal of some bowls, such as aluminum, and alter the color and flavor.) Serve with grilled fish, pork, or chicken.
Ingrediënten
Makes about 2 cups
- ¼ medium cabbage very finely shredded
- 2 tablespoons minced red onion
- 1 habanero chile seeded, veins removed, and minced (wear protective gloves)
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- ½ teaspoon salt or to taste
- ¼ teaspoon sugar
- ¼ cup coarsely chopped fresh cilantro
Instructies
- 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.
Notes / Tips / Wine Advice:
Serve cold.
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